That cheese layer on the baked ziti is truly a miracle
Kosher salt, freshly ground pepper½ teaspoon crushed red pepper flakes¼ cup chopped fresh basilHeat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream and no longer feels grainy when rubbed between your fingers, 8–10 minutes .
Add whole peeled tomatoes, crushing with your hands as you go, and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20–25 minutes. Let cool slightly, then transfer to a blender; pulse until mostly smooth . Stir in basil and season with salt and pepper.
Transfer reserved béchamel to a large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times, leaving streaks of béchamel.
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