Main courses
A modern, coastal riff on classic baked ziti: silky tomato-cream, bright citrus, tender flakes of cod, and a broiled mozzarella finish—built in deliberate layers for maximum contrast and clarity.
Mise en place: set yourself up for speed and control
Dice the shallot very finely so it melts into the sauce instead of staying chunky.
Mince the garlic (small pieces cook evenly and won’t burn as easily).
Chunk the cod into even pieces (3–4 cm). Even size = even cooking.
Zest the lemon first, then juice it. Keep both ready—zest perfumes, juice brightens.
Shred cheeses and keep separate: mozzarella for melt, parm for depth.
Critical point: Cod turns dry if overcooked. We’ll cook it gently, then finish it in the sauce and air fryer.
Pasta: cook just under al dente
Bring a pot of salted water to a rolling boil.
Add ziti and cook 2 minutes less than the package says.
Scoop out 120 g / 4.23 oz pasta water, then drain.
Why: Air-fryer finishing continues cooking. Slightly undercooked pasta prevents mush.
Build the sauce: glossy, layered flavor
Heat olive oil in a wide pan over medium heat.
Add shallot + a pinch of salt and cook 4–6 minutes until soft and translucent.
Add garlic and cook 30–45 seconds (fragrant, not browned).
Stir in tomato paste and cook 1 minute to deepen sweetness and color.
Add crushed tomatoes + chili flakes. Simmer 6–8 minutes, stirring occasionally.
Lower heat. Stir in cream until the sauce turns a warm coral color.
Add lemon zest. Taste. If the tomatoes are sharp, add sugar only if needed.
Critical point: Lemon juice goes in later—acid too early can dull the creamy texture.
Cod: gentle cook, then finish in sauce
Season cod with half the salt, pepper, and paprika (optional).
Add cod chunks to the simmering sauce (low heat).
Cover and cook 4–6 minutes until the cod is just opaque and flakes easily.
Turn off heat and add lemon juice.
Critical point: Do not stir aggressively—fold carefully so pieces stay intact.
Combine: correct texture with pasta water
Add drained ziti to the sauce and fold gently.
Add pasta water a little at a time until the sauce coats pasta generously (usually 60–120 g / 2.1–4.23 oz).
Fold in half the parm and a small handful of basil.
Texture target: saucy, glossy, not soupy. It should look slightly looser than final—air fryer will tighten it.
Air fryer “bake”: caramelized top, creamy center
Preheat air fryer to 180°C / 356°F for 3 minutes (if your model supports preheat).
Transfer mixture to an air-fryer-safe baking dish that fits your basket.
Top with mozzarella, remaining parm, and (optional) panko.
Cook:
Air fry at 180°C / 356°F for 10–12 minutes until bubbling.
Increase to 200°C / 392°F for 2–4 minutes to brown the top.
Critical point: Watch closely during browning—tops can go from golden to too dark fast.
Rest + serve (this is part of the technique)
Rest 5 minutes before serving so the sauce settles and clings.
Finish with basil and a touch of lemon zest if you want extra freshness.
Dish type
Baked pasta (Air Fryer), Seafood main course
Garnish / accompaniment
Garnish: basil, lemon zest, extra parm
Serve with: peppery arugula salad + a sharp vinaigrette
Optional: grilled lemon halves for squeezing
Notes, time, difficulty, kcal (per serving)
Time: ~35–45 min total
Difficulty: Medium (timing + gentle fish handling)
Approx kcal/serving: ~720–860 (varies by cream/cheese)
Food safety: Cod should reach 63°C / 145°F internal at its thickest point, then rest.