Recipe by Adina Cappell
The sauteed onions and garlic are the key to making this dish so delicious. Feel free to add mushrooms or zucchini to the saute pan- just don't add any veggies directly to the baking pan without sauteeing them first or the flavor and texture will suffer.
Top Review by Ann B.
I thought this was very good. It was a little dry. I might try using a larger can of tomatoes next time, but I used fresh basil and plenty of Italian parsley which added a good flavor.
- 1 lb ziti pasta or 1 lb rigatoni pasta or 1 lb penne
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (14 ounce) can whole tomatoes
- 1 1⁄4 cups ricotta cheese
- 8 ounces mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, grated
- 1⁄3 cup parsley, chopped
- 1⁄2 tablespoon dried basil (or 1/4 cup fresh, shredded)
- 1⁄2 tablespoon dried oregano
- black pepper, freshly ground
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 cup olive oil
- 1⁄4 cup breadcrumbs
Directions See How It's Made
- Cook the ziti to just before al dente.
- Coat a 9'x12" baking dish with olive oil. Set aside.
- In a skillet, heat the remaining olive oil over medium-high heat. Cook the onion until translucent.
- Add the garlic and cook for 1 minute. Don't let the garlic brown.
- Crush the tomatoes with your hands and add to the skillet. Add in the juice from the can.
- Cook for 3-5 minutes.
- In a large bowl mix the ricotta and mozarella cheeses.
- Add the parsley, basil, oregano, salt, red pepper, a few grinds of pepper, and mix.
- Add the tomato-onion mixture and mix well.
- When the ziti is drained add to the cheese mixture and toss well to coat the pasta.
- Spoon the mixture into the baking dish.
- Sprinkle the bread crumbs and parmesan cheese on top of the pasta.
- Bake at 400F for 20-30 minutes, or until lightly browned.
- Allow to rest for 5 minutes before serving.