(Best-Yet Ziti Proportions, March 1986)
Serves 12-16, or more at a buffet.
2 pounds ziti
2 pounds mozzarella
2- 15 ounce containers ricotta cheese
1 ½ pounds Italian sausage
1 package frozen chopped spinach
tomato sauce (see below)
Cook ziti until al dente.
Slice sausage and cook until done
Cube 1 pound of mozzarella
Defrost spinach, squeeze dry
Combine ziti, sausage, mozzarella and spinach with ½ batch sauce, or a little more, and the ricotta. Place in casserole(s). Spoon 4 or more ladles of sauce over mixture. Slice the other pound of cheese and lay on top. Bake 45 minutes at 350 degrees, or until brown and bubbly.
Simple Tomato Sauce
3 small-medium onions
5 cloves garlic
½ cup white wine
45 ounces tomato puree
a couple of tablespoons olive oil
Cook onion and garlic in oil until soft. Add wine, raise heat and cook wine off. Add tomato puree. Simmer 20 minutes.