Ingredients
1/4 cup olive oil or salad oil
1 cup finely chopped onion
1 clove garlic crushed
1 can (2 pound, 3 ounces) italian tomatoes
1 can (6 ounces) tomato paste
2 tablespoons chopped parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 package (1 pound) ziti macaroni
2 cartons (15 ounce size) ricotta cheese
1 package(8 ounces) mozzarella cheese, diced
1/3 cup grated parmesan cheese
2 eggs 1 tablespoon chopped parsley
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese
Preparation
Make Sauce:
In hot oil in 6 quart kettle, saute onion and garlic until golden brown, about 10 minutes. Add undrained tomatoes and paste, 1 1/2 cups water, 2 tablespoons parsley, 1 tablespoon salt, sugar, oregano, basil and 1/4 teaspoon pepper, mix well, mashing tomatoes with fork. Simmer, covered but stirring occasionally, for 1 hour.
Pre heat oven to 350 degrees. Cook ziti as package label directs.
Make cheese layer:
In large bowl combine ricotta, mozeralla, 1/3 cup parmesan, eggs, parsely, salt and pepper, beat with wooden spoon until blended.
Spoon a little sauce into 5 quart casserole. Layer a third of ziti, cheese mixture and remaining sauce. Sprinkle sauce with 1 tablespoon parmesan. Repeat twice.
Bake uncovered for 45 minutes or until bubbling in center.
