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nom nom nom…made some late night snack- hummus dip. No pita bread though. dipping with plain nachos, mmm I like how it tastes nice and garlicky.
4 cups cooked pasta, penne or ziti
1 cup part skim ricotta cheese
2 cups marinara sauce, preferably homemade (recipe below)
1 cup grated mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese. Stir to mix well. Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup parmesan. Bake for 15 -20 minutes, until the cheese has melted. Best when eaten immediately.
(makes about 4 cups)
2 tablespoons canola oil
1 tablespoon olive oil
½ cup finely chopped onion
3 cloves garlic, minced
1 28oz can crushed or ground, peeled tomatoes
1 5-6 oz can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.
Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.