Baked Ziti with Three Cheeses
Comfort food at it’s best!
INGREDIENTS:
2 tbs olive oil
1 medium onion, chopped
4 cloves garlic, finely minced
1 tsp fennel seeds
1 tsp dried oregano, crumbled
1/2 tsp dried rubbed sage
6 oz tomato paste
14 oz can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese, divided
15 oz ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 oz rigatoni pasta, cooked according to package directions
1 dash salt
1/8 tsp freshly ground black pepper
DIRECTIONS:
1. Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2. Preheat oven to 425F. Grease a 9 x 13 x 2-inch glass baking dish.
3. In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4. Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over. Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5. Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.
Prep: 15 minutes
Cook: 45 minutes
Serves: 6