| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Italian | Casseroles, Italian, Pasta | 6 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic, chopped | |
| 1 | t | Fennel seeds |
| 1/3 | c | Tomato paste |
| 1 | Tomato sauce | |
| 1 | c | Water |
| 1 | t | Dried oregano leaves |
| crumbled | ||
| 1/2 | t | 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 | |
| 1 | cup parmesan. |
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 (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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Nutrition (calculated from recipe ingredients)
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Calories: 434
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 62.5mg
Sodium: 866.2mg
Potassium: 570.8mg
Carbohydrates: 53g
Fiber: 3.6g
Sugar: 6.2g
Protein: 22.6g