This is a cut-and paste from Epicurious. It was in the October 1992 Bon
Appetit and was credited to Marie T. Mora of Albuquerque. It's a favorite
of
mine, but I do use more sauce. We call it the Just-Like-the-Deli Baked
Ziti.
Oven-Baked Ziti With Three Cheeses
A delicious take on lasagne, made with tube-shaped pasta instead of long
noodles.
2 tablespoons olive oil
1 onion, chopped
2 large garlic cloves, chopped
1 teaspoon fennel seeds
1/3 cup tomato paste
1 8-ounce can tomato sauce
1 cup water
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1/2 cup grated Parmesan cheese
1 15-ounce container ricotta cheese
1 egg
8 ounces mozzarella cheese, grated
12 ounces freshly cooked ziti or other tubular pasta
Heat oil in heavy large saucepan over medium-low 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 F. 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 remaining 1/4 cup 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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