Baked Ziti With Ricotta
4 tablespoons olive oil
2 tablespoons butter
3 clv garlic, minced
2 pounds fresh tomatoes, ground in a food processor or blender
1 teaspoon dried oregano
2 cups ricotta cheese
1/2 pound mozzarella cheese, cubed
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
2 lrg eggs, lightly beaten
2. Combine the ricotta, mozzarella, 1/2 cup Parmesan, parsley, salt, and eggs in a large bowl and set this mixture aside.
4. Place a layer of sauced pasta in a large casserole dish. Dot the pasta with small bits of the cheese mixture and then spoon some tomato sauce over the cheese. Repeat this process two more times to make 3 layers of pasta, cheese, and sauce. Sprinkle the top of the casserole with the remaining 1/4 cup Parmesan cheese.
Minnie's Secret: If possible, use a thick homemade ricotta that you can buy at an Italian market. Supermarket ricotta is not nearly as creamy and tasty.
This rich casserole has the flavors of lasagna without the work. It's perfect for a Sunday dinner.