Oven-Baked Ziti with Three Cheeses
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 onion, chopped
- 1 cup water
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1/3 cup tomato paste
- 1 egg
- 1/2 teaspoon dried rubbed sage
- 1 teaspoon fennel seeds
- 1 15-ounce container ricotta cheese
- 1 8-ounce can tomato sauce
- 2 large garlic cloves, chopped
- 1 teaspoon dried oregano, crumbled
- 8 ounces mozzarella cheese, grated
- 12 ounces freshly cooked ziti or other tubular pasta
- Carbohydrate 53 g(18%)
- Cholesterol 103 mg(34%)
- Fat 27 g(42%)
- Fiber 4 g(15%)
- Protein 29 g(59%)
- Saturated Fat 14 g(72%)
- Sodium 769 mg(32%)
- Calories 575
Preparation Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds 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 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.
Preparation Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds 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 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.
