| 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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