Easy Fake Baked Ziti

This is my first recipie and I have a few disclaimers I will include with this one which will most likely apply to all recipies I put up here.


1. These might be only moderately tastey. Gary eats anything so he is easy to please.
2. If there is a shortcut I most likely take it whether it's good for the recipie or not. Shortcuts are almost always good for me.

- 1 Lb Ziti with Ridges

Put pasta in a large pot of boiling water to cook to desired tenderness.

- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 3 cloves garlic, finely chopped
- 1 (28-ounce) can whole peeled tomatoes
- 1 (14-ounce) can crushed tomatoes,
- Coarse salt
- A handful fresh basil leaves, torn

In a medium sauce pot over medium heat, sauté garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more
******* I SKIP ALL THIS AND JUST USE A JAR OF SPAGETTI SAUCE. WE PRREFER THE 4 CHEESE VARIETY. MAKE SURE YOU USE 2-3 CUPS. WE ACTUALLY THINK IT TASTES BETTER AND IS SO MUCH FASTER*******

- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Freshly ground black pepper
- A generous grating nutmeg
- 2 cups whole milk

While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.

- 1/2 cup shredded asiago cheese
- 1/2 cup shredded Parmigiano-Reggiano
- 1 cup sliced fresh mozzarella
- Crusty bread, to pass at table

Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.