Baked Ziti with Pesto

Serves 4 (I made a double recipe)

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 tablespoon fresh ground black pepper
1 cup ricotta cheese
1 1/2 cups grated mozerella cheese
1/3 cup grated parmesan cheese
1/4 cup store-bought or homemade pesto

1. Heat the oven to 350 degrees F. Oil an 8x8 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 mozzerella, about half the parmesan cheese, 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 mozzerella and the remaining parmesan cheese. Drizzle with the remaining 1/2 tablespoon of oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.

Enjoy!