| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Italian |
Casseroles, Italian, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic; chopped |
| 1 |
ts |
Fennel seeds |
| 1/3 |
c |
Tomato paste |
| 1 |
|
Tomato sauce |
| 1 |
c |
Water |
| 1 |
ts |
Dried oregano leaves; crumbled |
| 1/2 |
ts |
Dried sage; rubbed |
| 1/2 |
c |
Parmesan cheese; grated |
| 8 |
oz |
Mozzarella cheese; grated |
| 12 |
oz |
Freshly cooked ziti or |
|
|
Other tubular pasta |
| 1 |
|
Egg |
INSTRUCTIONS
Heat oil in a heavy large saucepan over medium 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 450. 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 remaning 1/4 cup parmesan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Cover and bake until heated through, about 40 minutes.
Contributor: Bon Appetit
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr
28, 1998
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