Oven-Baked Ziti with Three Cheeses |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A delicious take on lasagne, made with tube-shaped pasta instead of long noodles. 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 |
Directions:
1. Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté 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.
2. Preheat oven to 450°F. 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.
3. 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.)
4. Cover casserole and bake until heated through, about 40 minutes.
|
|