| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Pasta | 1 | Servings |
INGREDIENTS
| Sauce | ||
| 1/4 cup olive oil | ||
| 1 | c | Chopped onions |
| 1 | Clove garlic, crushed | |
| 19 | oz | Can Italian tomatoes |
| 6 | oz | Can tomato paste |
| 1 1/2 | c | Water |
| 2 | T | Chopped parsley |
| 1 | T | Salt |
| 1/4 | t | Sugar |
| 1/2 | t | Basil |
| 1/4 | t | Pepper |
| 1 | lb | Ziti |
| Cheese Filling | ||
| 1 | lb | Ricotta cheese |
| 4 | oz | Mozzarella cheese, diced |
| 1/3 | c | Grated Parmesan cheese |
| 3 | T | Grated Parmesan cheese |
| 1 | Egg | |
| 1/2 | T | Chopped parsley |
| 1/2 | t | Salt |
| Black pepper |
INSTRUCTIONS
To Make the Sauce: In 6-quart pot, heat oil until hot. Add onions and garlic, and saute until golden brown, then add tomatoes, tomato paste, water, parsley, salt, sugar, basil and pepper. Mix well, making sure to mash tomatoes with a fork. Bring to a boil, reduce heat, then simmer covered, stirring occasionally, for 1 hour. To Make the Cheese Filling: In a large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, egg, parsley, salt and pepper. Beat with a wooden spoon until blended. Preheat oven to 350 degrees. Meanwhile, cook ziti about 12 minutes. Drain. Spoon a little sauce into a 5-quart casserole. Lay one-third of ziti onto the bottom, then add one-third of the cheese mixture, some sauce, and 1 tablespoon of Parmesan; repeat layering twice more. Bake uncovered for 45 minutes. Serves 6 to 8. Recipe by: http://bshannon.ourway.com/ziti.html Posted to recipelu-digest Volume 01 Number 253 by "Lynn Ratcliffe" <mcgrew@ntr.net> on Nov 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3336
Calories From Fat: 952
Total Fat: 107.8g
Cholesterol: 441.7mg
Sodium: 11617.9mg
Potassium: 3591.1mg
Carbohydrates: 418.5g
Fiber: 21.6g
Sugar: 32g
Protein: 171.9g