This recipe was in a recent issue of Family Circle. It can also be found here. This did take a bit of work, but it was rewarding knowing that I was making the sauce and not using something out of a jar. I made this Herb Bubble Bread and it was a great combination. I asked my husband how he liked the meal. His response was "On a scale of 1 to 10, this would be a 10!" I was so happy to hear that he enjoyed it that much. We will be making this meal again!
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped (I used 1/4 of an onion)
- 3 cloves garlic, sliced (I chopped it very finely)
- 1 can (28 ounces) of whole tomatoes
- 1 can (15 ounces) of tomato sauce
- 2 tablespoons of tomato paste
- 2 teaspoons of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can (14.5 ounces) of basil-and-oregano diced tomatoes, drained
- 1/2 cup fresh basil leaves, chopped (I used 1/4 of a cup of fresh basil)
- 1 box (16 ounces) ziti
- 1 bag (8 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan or Pecorino Romano cheese
Directions
Pre-heat the oven to 375°.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
To make the sauce heat the oil in a 3-quart saucepan over medium heat.
Add the onion and cook for 4 minutes.
Add the garlic and cook another minute.
Stir in the whole tomatoes and their juice, breaking tomatoes apart with your hands or a wooden spoon.
Stir in the tomato sauce, tomato paste, sugar, salt and pepper. Simmer, stirring occasionally, for 20 minutes.
Remove the pan from heat and stir in the diced tomatoes and basil.
To make the ziti bring a large pot of lightly salted water to boiling.
Next add the ziti and boil for 10 minutes, stirring occasionally.
Drain the ziti and transfer to a large bowl.
Then add half of the sauce to bowl with ziti. Stir to coat.
Pour the ziti mixture into prepared dish. Top the ziti with the remaining sauce and then sprinkle with the cheeses. Bake at 375° for 20 to 25 minutes, until bubbly and lightly browned. Cool 10 minutes.
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