This is not the tomato-y baked ziti we all know. This, its alter ego, is a tad more sophisticated.
3 tablespoons unsalted butter, room temperature
8 ounces dried ziti or cellentani
6-ounce piece Italian Fontina
3 ounces Genoa salami, sliced very thin
3 tablespoons finely chopped fresh oregano
Preheat the oven to 400 F. Grease an 8-cup souffle dish with 1 tablespoon of the butter.
Bring a large pot of salted water to a boil. Add the pasta and cook 12 minutes. Drain well and shake dry.
Shred the cheese on the large holes of a box grater. Finely julienne the salami.
Arrange one-third of the pasta in the dish; top with one-third of the cheese, half of the salami, dabs of butter, 1 tablespoon of the oregano, and salt and pepper.
Repeat layering, ending with pasta and cheese on top.
Bake, uncovered, 15 minutes, until bubbly and golden.
Stir well; mound onto plates and sprinkle with remaining oregano.
From Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold. Copyright 2010 by Rozanne Gold. Reprinted by permission of Rodale Inc.