Fresh Baked Ziti

Marinara Sauce or Filetto Di Pomodoro (I always double this to have to pour on top of the finished baked ziti)

2 TBLSP olive oil
1 small yellow onion chopped (about 1/2 cup)
1 large clove garlic chopped
28 oz crushed canned tomatoes (drained, not much to drain really though)
1/2 tsp salt
Dash of hot red pepper flakes
A few basil leaves

Simmer olive oil, onion and garlic until onion is tender and garlic fragrant.
Add the tomatoes, salt, red pepper flakes, and basil leaves. Simmer 12 min.

Baked Ziti or Ziti alla Sorrentina

1 lb ziti (pasta like penne but smooth, or light ridges)
1 cup whole mik ricotta
2 1/2 cups of the marinara sauce above
8 oz thin sliced mozzarella
1 cup grated Parmigiano-Reggiano or percornio cheese or combo
10 basil leaves torn small

Pre heat oven to 350
Cook pasta 2 min less than usual
Blend 2 TBLSP tomato sauce with ricotta in bowl
Spread 3/4 cup of the sauce on bottom of 9X13X2 baking dish
Toss drained ziti w/ ricotta
Spread 1/2 of pasta mix in dish
Spoon 3/4 cup more sauce over pasta
Cover with sliced mozzarella, basil, and 1/2 of the grated cheese
Top with the rest of the pasta, rest of the sauce and 1/2 cup grated cheese
Bake 45 min, cool for 10 min