Oven-baked Ziti With Three Cheeses Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1: Onion, chopped
2: Garlic, chopped
1 tsp: Fennel seeds,
1/3 cup: Tomato paste,
1: Tomato sauce,
1 cup: Water,
1 tsp: Dried oregano leaves, crumbled
1/2 tsp: Dried sage, rubbed
1/2 cup: Parmesan cheese, grated
8 ounce: Mozzarella cheese, grated
12 ounce: Freshly cooked ziti or,
Other tubular pasta,
1: Egg,
Directions:
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 1/4 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 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
remaning 1/4 cup parmesan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Cover and bake until heated through, about 40 minutes.
Contributor: Bon Appetit
Source from luhu.jp
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 1/4 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 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
remaning 1/4 cup parmesan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Cover and bake until heated through, about 40 minutes.
Contributor: Bon Appetit
Source from luhu.jp