- 8
Ingredients
- Sauce:
- 1/4 cup olive or salad oil
- 1 cup onion, finely chopped
- 1 clove garlic, crushed
- 1 (2 pounds 3 ounces) can Italian tomatoes
- 1 (6 ounce) can tomato paste
- 2 tbsp chopped parsley
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 1 (1 pound) package ziti macaroni
- Cheese Layer:
- 2 (15 ounce) cartons ricotta cheese
- 1 (8 ounce) package mozzarella cheese, diced
- 1/3 cup Parmesan cheese, grated
- 2 eggs
- 1 tbsp chopped parsley
- 1 tsp salt
- 1/4 tsp pepper
- 3 tbsp Parmesan cheese
Preparation
Step 1
Sauce: In hot oil in 6-quart kettle, saute onion and garlic until golden brown - about 10 minutes. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tbsp parsley, 1 tbsp salt, sugar, oregano, basil, and 1/4 tsp pepper; mix well, mashing tomatoes with fork. Simmer, covered but stirring occasionally, 1 hour.
Preheat oven to 350 F. Cook ziti as package label directs.
Cheese Layer: In large bowl, comibne ricotta, mozzarella, 1/3 cup Parmesan, eggs, parsley, salt, and pepper; beat with wooden spoon until blended.
Spoon a little sauce into 5-quart casserole. Layer a third of ziti, cheese mixture, and remaining sauce. Sprinkle sauce with 1 tablespoon Parmesan. Repeat twice.
Bake, uncovered, 45 minutes, or until bubbling in center.