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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1/3 cup tomato paste
1 (8 oz size) can tomato sauce
1 cup water
1 tsp dried oregano, crumbled
1/2 tsp dried rubbed sage
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1 (15 oz size) container ricotta cheese or cottage cheese, drained
1 egg
2 cup shredded Italian cheese blend
12 oz freshly cooked ziti or other tubular pasta
Preheat oven to 450. Butter13x9 inch glass baking dish. Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and sauté 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 half the Parmesan. Season to taste with salt and pepper.
In a 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 remaining Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Cover casserole and bake until heated through, about 40 minutes. Serves 6
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BAKED ZITI WITH THREE CHEESES
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1/3 cup tomato paste
1 (8 oz size) can tomato sauce
1 cup water
1 tsp dried oregano, crumbled
1/2 tsp dried rubbed sage
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1 (15 oz size) container ricotta cheese or cottage cheese, drained
1 egg
2 cup shredded Italian cheese blend
12 oz freshly cooked ziti or other tubular pasta
Preheat oven to 450. Butter13x9 inch glass baking dish. Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and sauté 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 half the Parmesan. Season to taste with salt and pepper.
In a 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 remaining Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Cover casserole and bake until heated through, about 40 minutes. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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