Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Onion; chopped |
2 \N | Garlic; chopped |
1 teaspoon | Fennel seeds |
⅓ cup | Tomato paste |
1 \N | Tomato sauce |
1 cup | Water |
1 teaspoon | Dried oregano leaves; crumbled |
½ teaspoon | Dried sage; rubbed |
½ cup | Parmesan cheese; grated |
8 ounces | Mozzarella cheese; grated |
12 ounces | Freshly cooked ziti or |
\N \N | Other tubular pasta |
1 \N | Egg |
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 ¼ 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 ¼ cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend. season with salt and pepper.
Spread ¼ of tomato sauce over bottom of prepared dish. Layer ⅓ of pasta over. Drop half of ricotta cheese mixture over by spoonfuls.
Spread ¼ of sauce over. Repeat layering with another ⅓ of pasta, remaining cheese mixture, ¼ of sauce and remaining pasta. Spread remaining sauce over and sprinkle with reserved mozzarella and remaning ¼ cup parmesan.
(Can be prepared 1 day ahead. Cover and refrigerate.) Cover and bake until heated through, about 40 minutes.
Contributor: Bon Appetit