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Categories:
olive oil onion garlic Italian tomatoes tomato paste parsley salt sugar oregano basil pepper macaroni cartons Mozzarella cheese Parmesan cheese eggs pepper Parmesan cheese
Viewed: 94 - Published at: 9 years agoIngredients
- 1/4 cup olive oil or salad oil
- 1 cup finely chopped onion
- 1 clove garlic crushed
- 1 can (2 pound, 3 ounces) italian tomatoes
- 1 can (6 ounces) tomato paste
- 2 tablespoons chopped parsley
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 1 package (1 pound) ziti macaroni
- 2 cartons (15 ounce size) ricotta cheese
- 1 package(8 ounces) mozzarella cheese, diced
- 1/3 cup grated parmesan cheese
- 2 eggs 1 tablespoon chopped parsley
- 1/4 teaspoon pepper
- 3 tablespoons grated parmesan cheese
Method
- Make Sauce:
- In hot oil in 6 quart kettle, saute onion and garlic until golden brown, about 10 minutes. Add undrained tomatoes and paste, 1 1/2 cups water, 2 tablespoons parsley, 1 tablespoon salt, sugar, oregano, basil and 1/4 teaspoon pepper, mix well, mashing tomatoes with fork. Simmer, covered but stirring occasionally, for 1 hour.
- Pre heat oven to 350 degrees. Cook ziti as package label directs.
- Make cheese layer:
- In large bowl combine ricotta, mozeralla, 1/3 cup parmesan, eggs, parsely, salt and pepper, beat with wooden spoon until blended.
- Spoon a little sauce into 5 quart casserole. Layer a third of ziti, cheese mixture and remaining sauce. Sprinkle sauce with 1 tablespoon parmesan. Repeat twice.
- Bake uncovered for 45 minutes or until bubbling in center.
