- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large garlic cloves, chopped
- 1 teaspoon fennel seeds
- 1/3 cup tomato paste
- 1 8-ounce can tomato sauce
- 1 cup water
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried rubbed sage
- 1/2 cup grated Parmesan cheese
- 1 15-ounce container ricotta cheese
- 1 egg
- 8 ounces mozzarella cheese, grated
- 12 ounces freshly cooked ziti or other tubular pasta
- Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until translucent, about 5 minutes. Mix in tomato paste and cook 1 minute. Add tomato sauce, water, oregano and sage. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.
- Preheat oven to 450°F. Butter 9×13-inch glass baking dish. In medium bowl combine ricotta cheese and egg. Reserve 1/4 cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend. Season with salt and pepper.
- Spread 1/4 of tomato sauce over bottom of prepared dish. Layer 1/3 of pasta over. Drop half of ricotta cheese mixture over by spoonfuls. Spread 1/4 of sauce over. Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4 of sauce and remaining pasta. Spread remaining sauce over and sprinkle with reserved mozzarella and remaining 1/4 cup Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Cover casserole and bake until heated through, about 40 minutes.