Photo: flickr user holycalamity

Baked Ziti With Mozzarella



1 (1 lb.) can tomatoes with juice
1 tablespoon olive oil
1 med. yellow onion, chopped fine
1 (8 oz.) can tomato sauce
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon black pepper
8 ounces ziti or rigatoni
1 cup shredded part skim Mozzarella cheese (about 4 oz.)
2 tablespoons grated Parmesan cheese


Preheat oven to 375 degrees. In electric blender or food processor, puree tomatoes for 15 seconds. Set aside. Heat olive oil in heavy 10 inch skillet over moderate heat, add onion and cook uncovered until soft about 5 minutes.
Add tomatoes, tomato sauce, garlic, oregano, basil, fennel seeds and pepper; bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes stirring often until sauce thickens slightly. Meanwhile, cook ziti according to package directions. Rinse with cold water, drain well and place in ungreased shallow 1 1/2 quart casserole.
Cover with the sauce and sprinkle with the Mozzarella and Parmesan cheeses. Bake uncovered for 30 to 35 minutes or until bubbly and golden. Let stand 5 minutes before serving. Makes 4 servings.


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