Ziti al Forno

Baked Pasta with Tomato & Cheese

From:Jody Rutherfurd
Serves:6 to 8
  • 1 onion, chopped
  • 2 garlic gloves, minced
  • 1/4 cup olive oil
  • 2 cups tomatoes, peeled, seeded, and coarsely chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1 pound ziti
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup Parmesean, freshly grated
  • 3/4 cup Romano, freshly grated
  • 1 1/2 cups ricotta
  • salt & pepper

In a stainless steel or enameled skillet cook onion & garlic in olive oil over moderate heat, stirring occasionally, for 5 minutes, or until the onion is softened.

Add tomatoes, oregano, basil, 1/2 teaspoon salt, sugar, 1/4 teaspoon pepper and simmer the sauce, stirring occasionally, for 25 minutes.

Preheat oven to 375 F.

In a large kettle of boiling salted water boil ziti until al dente. Drain and return ziti to kettle. Add butter to pasta, salt & pepper to taste, and add Parmesean. Arrange 1/3 of the ziti mixture in a buttered 3 quart stainless steel or enameled casserole and top it with 1/2 cup of the ricotta, 1/3 of the of the tomato sauce, and 1/4 cup of the Romano. Continue to layer the remaining ingredients in the same manner and bake the mixture for 25 to 30 minutes, or until it's bubbly.