HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Casseroles Baked Three Cheese Pasta Casserole Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 tbsp. olive oil 1 medium onion, peeled and chopped 2 large cloves garlic, peeled and minced 1 tsp. dried fennel seeds 1/3 cup canned tomato paste 8 ounce can tomato sauce 1 cup water 1 tsp. crumbled dried basil 1/2 tsp. dried oregano 1/2 cup grated Parmesan cheese, divided 1/4 tsp. salt 1/4 tsp. pepper 15 ounce container ricotta cheese 1 large egg 8 ounces grated mozzarella cheese, divided 8 ounce package uncooked ziti or penne pasta Directions Preheat oven to 450 degrees. Butter the inside of a 9x13 inch glass baking dish. Heat oil in a large saucepan over medium heat. Add onion, garlic and fennel seeds to the pan and cook 5 minutes, stirring constantly. Add tomato paste and stir 1 minute. Add tomato sauce, water, basil and oregano. Reduce heat to low and simmer sauce 10 minutes, stirring frequently, until slightly thickened. Stir in 1/4 cup Parmesan, salt and pepper. Remove the pan from the heat. Bring a large saucepan of lightly salted water to a boil. Add pasta and boil until just tender, stirring frequently. Drain pasta well. Stir together ricotta, egg and 3/4 cup mozzarella in a medium bowl. Spread 1/4 of the tomato sauce in the bottom of the prepared dish. Spoon 1/3 of the cooked pasta over the sauce. Spoon 1/2 of the ricotta mixture over the pasta. Spread 1/4 of the sauce over the ricotta. Repeat the layering with the remaining pasta, cheese mixture and 1/4 tomato sauce. Spread the top with the remaining sauce, mozzarella and Parmesan. Cover and bake casserole about 40 minutes until heated through. Serve hot. Serves 6 to 8. Related Recipes •   Mama's Baked Orzo Pasta Casserole •   Baked Midwestern Turkey Chili •   Vegetarian Cottage Casserole •   Squash and Corn Casseroles •   Quick and Creamy Baked Rigatoni Casserole •   Ham and Cheese Fusili Casserole •   Quick and Easy Cheesy Mostaccioli •   Broccoli Macaroni and Cheese •   Baked Macaroni and Cheese •   Quick Four Cheese Pasta •   Baked Macaroni and Cheese •   Campout Hot Dog Baked Beans and Biscuits •   Broccoli Bacon Pasta •   Olive Garden Mostaccioli Quatro Formaggio •   Pasta Twist Salad with Olives •   Mama's Pasta Fazool Casserole •   Baked Creamy Tomato Macaroni and Cheese •   Low Fat Italian Chicken •   Quick Ziti and Four Cheese Casserole •   Easy Cheesy Edamame Macaroni and Cheese View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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