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1
Preheat the oven to 350 degrees .
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2
Coat a 9 x 13 pan with PAM and set aside.
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3
In a saucepan, combine the tomatoes with juice from can, basil, oregano, salt and pepper, 2 Tbs.
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4
onion, grated or chopped very fine, and the clove of garlic pressed.
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5
Add these to the Tomatoes.
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6
Break up the tomatoes with the back of your spoon, and simmer while you shred the cheese and cook the noodles.
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7
Combine the ricotta, Swiss, mozzarella, and Parmesan cheeses along with the parsley.
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8
Check it for salt and pepper.
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9
Set aside.
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10
Cook the Ziti according to package directions and drain well.
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11
Stir the sauce into the hot, drained noodles, then stir the cheese mixture into the noodles and sauce, mixing well.
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12
Pour into the baking pan.
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13
Top with six slices of provolone cheese and extra Parmesan.
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14
Cover loosely and bake for 15 minutes.
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15
Remove the foil and bake for 15 or 20 minutes longer.
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16
In the last few minutes of baking, spoon over the melted provolone a cup or more of your favorite marinara sauce (mine is Paul Newmans) and sprinkle with extra Parmesan.
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17
The result is well worth the addition of the marinara.
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18
The Ziti is moist, tomato-y, cheesy, and delicious!
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19
Enjoy!
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20
(This recipe courtesy of my dear friend Beth Sollars the Singingirl Cooks Gal!)
