Provolone Ziti Bake
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) Italian crushed tomatoes
- 1-1/2 cups water
- 1/2 cup dry red wine or reduced-sodium chicken broth
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 package (16 ounces) ziti or small tube pasta
- 8 slices provolone cheese
- Preheat oven to 350u0b0. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, water, wine, sugar and basil. Bring to a boil; remove from heat. Stir in uncooked ziti.
- Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, covered, 1 hour. Top with cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.
olive oil, onion, garlic, tomatoes, water, red wine, sugar, basil, pasta, provolone cheese
Taken from www.tasteofhome.com/recipes/provolone-ziti-bake/ (may not work)