Sauce
1/4 cup olive oil
1 cup Chopped onions
1 Clove garlic, crushed
19 oz Can Italian tomatoes
6 oz Can tomato paste
1 1/2 cup Water
2 tbsp Chopped parsley
1 tbsp Salt
1/4 tsp Sugar
1/2 tsp Basil
1/4 tsp Pepper
1 lb Ziti
Cheese Filling
1 lb Ricotta cheese
4 oz Mozzarella cheese, diced
1/3 cup Grated Parmesan cheese
3 tbsp Grated Parmesan cheese
1 Egg
1/2 tbsp Chopped parsley
1/2 tsp Salt
Black pepper
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To Make the Sauce: In 6-quart pot, heat oil until hot. Add onions and garlic, and saute until golden brown, then add tomatoes, tomato paste, water, parsley, salt, sugar, basil and pepper. Mix well, making sure to mash tomatoes with a fork. Bring to a boil, reduce heat, then simmer covered, stirring occasionally, for 1 hour. To Make the Cheese Filling: In a large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, egg, parsley, salt and pepper. Beat with a wooden spoon until blended. Preheat oven to 350 degrees. Meanwhile, cook ziti about 12 minutes. Drain. Spoon a little sauce into a 5-quart casserole. Lay one-third of ziti onto the bottom, then add one-third of the cheese mixture, some sauce, and 1 tablespoon of Parmesan; repeat layering twice more. Bake uncovered for 45 minutes. Serves 6 to 8.
Recipe by: http://bshannon.ourway.com/ziti.html
Posted to recipelu-digest Volume 01 Number 253 by "Lynn Ratcliffe" <mcgrew@ntr.net> on Nov 13, 1997
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