| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
6 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Well-drained canned "Italian style" |
|
|
Tomatoes; coarsely chopped |
| 2 |
tb |
Fresh oregano or 2 tsp dried oregano |
| 2 |
tb |
Fresh basil or 2 tsp dried basil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Sugar |
| 16 |
oz |
Ziti; penne, or other tubular macaroni |
| 3 |
tb |
Butter; softened |
| 1/2 |
c |
Freshly grated imported parmesan cheese |
| 1 1/2 |
c |
Ricotta cheese |
| 1 |
c |
Freshly grated imported romano cheese |
INSTRUCTIONS
Sauté the onion and garlic in the olive oil for about 5 minutes, or
until the onion is softened. Add tomatoes and spices. Simmer sauce
for 25-30 minutes. Boil and drain the ziti or other noodles. Put the
pasta back in the empty cooking pot and add the butter, then the
Parmesan cheese. Toss well in mix. Layer the ingredients in a large,
greased casserole as follows: ziti, noodles, ricotta cheese, tomato
sauce, Romano cheese, and repeat in the same order until you've used
them all up. Bake at 375F for 25-30 minutes.
Recipe by: Homemade Good News (Vol 2 No 12)
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