BAKED ZITI

1 pound ziti
2 onions, chopped
28 oz can crushed tomatoes in puree
1 bay leaf
2 cups ricotta cheese
1/2 cup parmesan cheese, grated
4 Tbsp cooking oil
4 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
3 cups mozzarella cheese, grated
1/2 cup pesto sauce (optional)

Heat oven to 350 degrees. Oil an 9x13 baking dish with 1 Tbsp cooking oil.

In a medium saucepan, heat 3 Tbsp of oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic. Add tomatoes, salt and bay leaf. Bring to a simmer and cook until thick, about 10 minutes. Stir in 1/2 tsp pepper. Remove bay leaf.

While tomato concoction is thickening, bring to a boil a large pot of water. Add pasta and cook only 8 minutes. Drain and rinse in cold water.

While pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, and half the parmesan, pesto and remaining 1/2 tsp pepper.

Put half the cooked pasta into the oiled baking dish and top with about 1/3 of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then sauce. Top with the remaining mozzarella and parmesan cheese. Bake until bubbling, about 30 minutes. Let sit 5-10 minutes before cutting.

Holly Coache