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Marinara Sauce:

• 4 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 pounds fresh tomatoes, ground in a food processor or blender
• 1/3 cup chopped fresh parsley or basil
• 1 teaspoon dried oregano
• salt and ground black pepper

Baked Ziti:

• 2 cups ricotta cheese
• 1/2 pound mozzarella cheese, cubed
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 pound ziti pasta

1. Heat the oil and butter in a large saucepan. Add the garlic and sauté over medium heat until golden, about 2 minutes. Add tomatoes, herbs, and salt and pepper to taste, and simmer until the sauce thickens, about 10 minutes. Set the sauce aside.

2. Combine the ricotta, mozzarella, 1/2 cup Parmesan, parsley, salt and eggs in a large bowl and set this mixture aside.

3. Preheat the oven to 350 degrees. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the salt to taste and the pasta and cook until al dente. Drain the pasta and return it to the pot. Toss the pasta with a little sauce.

4. Place a layer of sauced pasta in a large casserole dish. Dot the pasta with small bits of the cheese mixture and then spoon some tomato sauce over the cheese. Sprinkle the top of the casserole with the remaining 1/4 cup Parmesan cheese.

5. Bake until the top is lightly browned, about 20 minutes. Let the pasta casserole rest for 5 minutes before serving.

Enjoy.

Tags: 50/1.8, food

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