Baked Ziti with Pesto
1/2 pound ziti
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes in thick puree
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon fresh-ground black pepper
1 cup ricotta cheese
1 1/2 cups grated, packaged mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup store-bought or homemade pesto
1. Heat the oven to 350°. Oil an 8-by-8-inch baking dish.
2. 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. 3. In a medium saucepan, heat 1 1/2 tablespoons of the oil over
moderately low heat. Add the onion and cook, stirring occasionally, until
translucent, about 5 minutes. 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 until very thick, about 10 minutes. Stir in 1/4 teaspoon of the
pepper. Remove the bay leaf. 4. In a small bowl, combine the ricotta, 1 cup
of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4
teaspoon pepper. 5. 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 1/2 cup mozzarella and the
remaining Parmesan. Drizzle with the remaining 1/2 tablespoon oil. Bake until
bubbling, about 30 minutes. Let sit 10 minutes before cutting.
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