Mario Batali shares delicious Italian classics

1. Bring 6 quarts of water to a rolling boil and add 2 tablespoons salt.

Cook the ziti 2 minutes short of the package instructions. They should be too “al dente” to enjoy. Remove, drain and refresh in cold water.

Drain the pasta a second time and place in a large mixing bowl. Add the tomato sauce, besciamella, mozzarella and grated cheese and stir to mix well.

2. Divide the pasta and sauce mixture equally among 4 gratin dishes or one large terra cotta dish. Sprinkle the ziti with bread crumbs and bake in the oven until bubbling and crusty on top, about 20 minutes.

3. Remove from oven and serve immediately.

1. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Cook, stirring until light golden brown, 6 to 7 minutes.

2. Meanwhile, in another medium saucepan, heat the milk to just under a boil. Add the milk to the butter mixture about 1 cup at a time, whisking constantly until very smooth, and bring to a boil, whisking. Cook, whisking, until thickened, about 10 minutes.

Remove from the heat. Season with the salt and nutmeg. Transfer to a bowl and let cool, then cover and refrigerate until ready to use.