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Ziti w/Basil, Cheese & Olives




Source of Recipe


by Marsha, from The Big Book of Potluck by Maryana Vollstedt, Chronicle Books


Recipe Introduction


This ziti casserole starts with a savory tomato sauce that's then baked with the pasta, artichokes and cheese. Maryana Vollstedt, author of "The Big Book of Potluck" recommends it as a side dish for any potluck occasion.


List of Ingredients




1 tablespoon olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
28-ounce can whole tomatoes, with their juices, coarsely chopped
8-ounce can tomato sauce
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil or 3/4 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper
8 ounces (about 3 cups) ziti, cooked as directed on package, and drained
13-3/4-ounce can quartered artichoke hearts, drained
1 cup grated mozzarella cheese
3/4 cup pitted Kalamata olives or ripe black olives, halved
1/2 cup freshly grated Parmesan cheese, plus additional cheese for serving

Recipe



• Preheat oven to 350 F. In a large saucepan over medium heat, warm oil. Add onion and garlic and saute until tender, about 5 minutes. Add tomatoes, tomato sauce, parsley, basil, oregano, salt, and pepper to taste and bring to a boil.

• Reduce heat to medium-low and simmer, uncovered, until slightly thickened, about 15 minutes, stirring occasionally. Add pasta, artichokes, mozzarella cheese and olives, and mix well.

• Transfer to a 3-quart casserole lightly coated with cooking spray or oil. Cover and bake 30 minutes. Uncover and sprinkle with Parmesan cheese.

• Bake until bubbly, about 20 minutes longer. Serve additional Parmesan cheese in a bowl.

• Makes 6 servings.