Baked Ziti Casserole

• 1/4 cup olive oil or salad oil
• 1 cup finely chopped onion
• 1 clove garlic crushed
• 1 can (2 pound, 3 ounces) italian tomatoes
• 1 can (6 ounces) tomato paste
• 2 tablespoons chopped parsley
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon pepper
• 1 package (1 pound) ziti macaroni
• 2 cartons (15 ounce size) ricotta cheese
• 1 package(8 ounces) mozzarella cheese, diced
• 1/3 cup grated parmesan cheese
• 2 eggs 1 tablespoon chopped parsley
• 1/4 teaspoon pepper
• 3 tablespoons grated parmesan cheese

1. Make Sauce:
2. In hot oil in 6 quart kettle, saute onion and garlic until golden brown, about 10 minutes. Add undrained tomatoes and paste, 1 1/2 cups water, 2 tablespoons parsley, 1 tablespoon salt, sugar, oregano, basil and 1/4 teaspoon pepper, mix well, mashing tomatoes with fork. Simmer, covered but stirring occasionally, for 1 hour.
3. Pre heat oven to 350 degrees. Cook ziti as package label directs.
4. Make cheese layer:
5. In large bowl combine ricotta, mozeralla, 1/3 cup parmesan, eggs, parsely, salt and pepper, beat with wooden spoon until blended.
6. Spoon a little sauce into 5 quart casserole. Layer a third of ziti, cheese mixture and remaining sauce. Sprinkle sauce with 1 tablespoon parmesan. Repeat twice.
7. Bake uncovered for 45 minutes or until bubbling in center.

olive oil, onion, garlic, italian tomatoes, tomato paste, parsley, salt, sugar, oregano, basil, pepper, macaroni, cartons, mozzarella cheese, parmesan cheese, eggs, pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/baked-ziti-casserole-50011201 (may not work)