Ingredients
½lbziti
2tbspcooking oil
1onion
2garlic cloves
2cupstomatoes in thick puree,canned, crushed
¼tspsalt
1bay leaf
½tspfresh ground black pepper
1cupricotta cheese
1½cupsmozzarella cheese,grated
cupparmesan cheese,grated
¼cuppesto
Preparation
Heat the oven to 350 degrees F. Oil an 8-by-8-inch baking dish.
In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked.
Drain. Rinse with cold water and drain again thoroughly.
In a medium saucepan, heat 1½ tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf.
Bring to a simmer over moderate heat and cook for about 10 minutes until very thick. Stir in ¼ teaspoon of the pepper. Remove the bay leaf.
In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining ¼ teaspoon of pepper.
Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer.
Cover with the remaining pasta and then the remaining sauce. Top with the remaining ½ cup of mozzarella and the remaining Parmesan. Drizzle with the remaining ½ tablespoon of oil.
Bake for about 30 minutes, until bubbling.
Let sit 10 minutes before cutting.
Serve and enjoy!
