Oven Baked Ziti With Three Cheeses From Bon Apetit Recipes

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OVEN-BAKED ZITI WITH THREE CHEESES



Oven-Baked Ziti with Three Cheeses image

Provided by Marie T. Mora

Categories     Cheese     Pasta     Tomato     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     New Mexico     Small Plates

Yield Serves 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 large garlic cloves, chopped
1 teaspoon fennel seeds
1/3 cup tomato paste
1 8-ounce can tomato sauce
1 cup water
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1/2 cup grated Parmesan cheese
1 15-ounce container ricotta cheese
1 egg
8 ounces mozzarella cheese, grated
12 ounces freshly cooked ziti or other tubular pasta

Steps:

  • Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté 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°F. 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 remaining 1/4 cup Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Cover casserole and bake until heated through, about 40 minutes.

OVEN-BAKED ZITI WITH THREE CHEESES FROM BON APETIT



OVEN-BAKED ZITI WITH THREE CHEESES FROM BON APETIT image

Categories     Pasta     Bake     Vegetarian     Quick & Easy

Yield 8

Number Of Ingredients 16

2 Tbl. olive oil
1 large shallot, chopped
2 large garlic cloves, chopped
1 tsp. fennel seed
1/3 c tomato paste
1 8-oz can tomato sauce
1 c water
1 tsp dried oregano, crumbled or
2 tsp. chopped fresh oregano
1/2 c grated Parmesan
salt and pepper
1 15-oz container ricotta
8 oz. mozzarella, grated
1 egg
12 oz freshly cooked ziti or other tube
pasta

Steps:

  • Heat oil in a large heavy saucepan over med-low 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 till mixture thickens slightly, stirring occasionally, about 10 mins. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Preheat oven to 450. Butter 9x13-inch glass baking dish. In med. 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 q/r of tomato sauce over bottom of prepared dish. Layer 1/3 of pasta over. Drop half of ricotta cheese mix over spoonfuls. Spread 1/4 c. sauce over. Repeat layering. Spread remaining sauce over and sprinkle with remaining mozzarella and Parmesan. Cover and bake 40 mins.

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