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Ingredients Jump to Instructions ↓

  1. 1 Onion - chopped

  2. 2 Garlic cloves - minced

  3. 1/4 cup 59ml Olive oil

  4. 2 cups 474ml Well-drained canned "Italian style"

  5. Tomatoes - coarsely chopped

  6. 2 tablespoons 30ml Fresh oregano or 2 tsp dried oregano

  7. 2 tablespoons 30ml Fresh basil or 2 tsp dried basil

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. 1/4 teaspoon 1 1/3ml Sugar

  11. 16 oz 454g Ziti, penne, or other tubular macaroni

  12. 3 tablespoons 45ml Butter - softened

  13. 1/2 cup 73g / 2.6oz Freshly grated imported parmesan cheese

  14. 1 1/2 cups 219g / 7.7oz Ricotta cheese

  15. 1 cup 146g / 5.1oz Freshly grated imported romano cheese

Instructions Jump to Ingredients ↑

  1. Saute the onion and garlic in the olive oil for about 5 minutes, or until the onion is softened. Add tomatoes and spices. Simmer sauce for 25-30 minutes. Boil and drain the ziti or other noodles. Put the pasta back in the empty cooking pot and add the butter, then the Parmesan cheese. Toss well in mix. Layer the ingredients in a large, greased casserole as follows: ziti, noodles, ricotta cheese, tomato sauce, Romano cheese, and repeat in the same order until you've used them all up. Bake at 375F for 25-30 minutes.

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