Ingredients
Sauce:
1/4 cup extra virgin olive
1 small onion, diced fine
2 teaspoons garlic, minced
5 cups canned, crushed tomatoes
3 tablespoons fresh basil, minced
Salt and fresh ground black pepper
Filling:
1 pound whole milk Ricotta
2 large eggs
1/3 cup grated Locatelli Romano cheese
1 teaspoon freshly ground pepper
3 tablespoons minced parsley
Assembly:
1 pound Ziti, cooked al dente, cooled and mixed with a little oil to keep it separated
1/2 pound roasted red bell pepper, peeled, seeded and cut into strips
1/2 pound sun-dried tomatoes, re-hydrated and chopped
1 ball fresh mozzarella
1 cup grated Locatelli Romano cheese
Wedge dry Ricotta cheese
Directions
- For the Sauce: In saute pan, heat olive oil, and saute onions and then garlic until medium brown. Add tomatoes and cook until slightly thickened, about 30 minutes. Remove from heat and add fresh basil and salt and pepper to taste.
- For the Filling: Mix ingredients well in mixing bowl and add enough eggs so that the cheese mixture can easily be spread with a spatula.
- For the Assembly: In a 10- by 6 by 3-inch terra cotta dish (or baking dish close in size or type), place a thin layer of sauce on the bottom. Arrange a layer of ziti, then cover with a layer of filling, then sprinkle the roasted peppers, sun dried tomatoes, fresh mozzarella, and Romano cheese. Repeat this process (starting with the sauce) until the pan is full ending with a top layer of ziti. Cover the ziti with sauce and bake at 350 degrees for about 30 to 40 minutes or until a little crusty on the top. Remove from oven and allow to rest for 15 minutes. Cut and serve with freshly grated dry Ricotta on top.