Ingredients: |
Ingredients: 1/2 pound ziti
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes in thick puree
1/4 teaspoon salt
1 bay leaf
1/2 tablespoon fresh ground black pepper
1 cup ricotta cheese
1 1/2 cups grated mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup store-bought or homemade pesto
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Directions: |
Directions:1. Heat the oven to 350 degrees F. Oil an 8x8 inch baking dish.
2. In a large pot of boiling, salted water, cook the pasta for 7 minutes. It
will be partially cooked. Drain. Rinse with cold water and drain again
thoroughly.
3. In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately
low heat. Add the onion and cook, stirring occasionally, until translucent,
about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
tomatoes, salt and bay leaf. Bring to a simmer over moderate heat and cook
until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper.
Remove the bay leaf.
4. In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half
the parmesan cheese, the pesto, and the remaining 1/4 teaspoon pepper.
5. Put half of the cooked pasta into the prepared baking dish and top with
about a third of the tomato sauce. Spread the ricotta mixture on the sauce
in an even layer. Cover with the remaining pasta and then the remaining
sauce. Top with the remaining 1/2 cup mozzarella and the remaining parmesan
cheese. Drizzle with the remaining 1/2 tablespoon of oil. Bake until
bubbling, about 30 minutes. Let sit 10 minutes before cutting.
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