Post by April B. on Jan 29, 2003 11:18:24 GMT -6
Serves 4 - 6
1 lb. Ziti or Rigatoni
12 oz. Ricotta cheese
3/4 C grated Romano cheese
1/2 teasp. salt
1/4 teasp. freshly ground pepper
2 Tblsp. chopped fresh Italian parsley
3 C. marinara sauce, homemade below or jarred.
8 oz. mozzarella cheese, cut into 1/2" cubes
Preheat the oven to 350° . Bring a large pot of salted water to a boil and cook ziti until a firm al dente. Drain and rinse under cold water to stop the pasta from cooking further. Drain well
Combine ricotta cheese, salt, pepper and 1/2 cup Romano cheese and parsley in a medium bowl, blend well.
Toss the cooked pasta with 2 Cups marinara sauce. Place half the pasta in a 11 x 7 baking dish. Smooth 1/2 the Ricotta cheese mixture over the pasta and top with 1/2 the mozzarella cheese cubes. Add the remaining pasta, remaining sauce, mozzarella and top with Romano cheese.
Bake until heated thoroughly and the cheese is melted and the top is browned on top. About 30-35 minutes.
Top
Marinara Sauce
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 tsp. Oregano
1/3 tsp. Basil or 3 fresh leaves, chopped
1 tsp. sugar
1/4 tsp. garlic salt
2 Tblsp Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
* For a thicker heartier sauce, add 1 can of tomato paste.