Oven Baked Ziti with 3 Cheeses
Source of Recipe
unknown
List of Ingredients
2 tablespoons olive oil
1 onion, chopped
2 large garlic cloves, chopped
1 teaspoon fennel seeds
1/3 cup tomato paste
1 8-ounce can tomato sauce
1 cup water
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1/2 cup grated Parmesan cheese
1 15-ounce container ricotta cheese
1 egg
8 ounces mozzarella cheese, grated
12 ounces freshly cooked ziti or other tubular pasta Recipe
Heat oil in heavy large saucepan over medium-low heat.
Add onion, garlic and fennel seeds and saute until translucent, about 5
minutes.
Mix in tomato paste and cook 1 minute.
Add tomato sauce, water, oregano and sage.
Simmer until mixture thickens slightly, stirring occasionally, about 10
minutes.
Stir in 1/4 cup Parmesan.
Season to taste with salt and pepper.
Preheat oven to 450F.
Butter 9x13-inch glass baking dish.
In medium bowl combine ricotta cheese and egg.
Reserve 1/4 cup mozzarella cheese for topping.
Add remaining mozzarella to ricotta cheese mixture and blend.
Season with salt and pepper.
Spread 1/4 of tomato sauce over bottom of prepared dish.
Layer 1/3 of pasta over.
Drop half of ricotta cheese mixture over by spoonfuls.
Spread 1/4 of sauce over.
Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4
of sauce and remaining pasta.
Spread remaining sauce over and sprinkle with reserved mozzarella and
remaining 1/4 cup Parmesan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Cover casserole and bake until heated through, about 40 minutes.
Serves 6.
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