Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 Onion; chopped
2 Garlic; chopped
1 ts Fennel seeds
1/3 c Tomato paste
1 Tomato sauce
1 c Water
1 ts Dried oregano leaves;
-crumbled
1/2 ts Dried sage; rubbed
1/2 c Parmesan cheese; grated
8 oz Mozzarella cheese; grated
12 oz Freshly cooked ziti or
Other tubular pasta
1 Egg

Heat oil in a heavy large saucepan over medium 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. 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
remaning 1/4 cup parmesan.

(Can be prepared 1 day ahead. Cover and refrigerate.)

Cover and bake until heated through, about 40 minutes.

Contributor: Bon Appetit

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