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<blockquote data-quote="PeGegirl" data-source="post: 2149224" data-attributes="member: 762441">Pasta is always easy to make, and it looks fancy and romantic too. I have a great recipe for a &quot;fake-bake ziti&quot;, it seems like a lot of ingredients but most of them are the basics in a kitchen. Also, make the sauce firs because it takes more time than the pasta to cook...3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, finely chopped 1 (28-ounce) can whole peeled tomatoes&nbsp; 1 (14-ounce) can crushed tomatoes Coarse salt A handful fresh basil leaves, torn 1 pound ziti rigate, with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly ground black pepper 2 cups whole milk (or evaporated for a creamier sauce) 1/2 cup shredded asiago cheese 1/2 cup shredded Parmigiano-Reggiano 1 cup sliced fresh mozzarella &nbsp;DirectionsPut pasta water on to boil.In a medium sauce pot over medium heat, saute 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.Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.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.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. Serve immediately with Spinach and Artichoke Salad and bread.</blockquote>

[QUOTE="PeGegirl, post: 2149224, member: 762441"] Pasta is always easy to make, and it looks fancy and romantic too. I have a great recipe for a "fake-bake ziti", it seems like a lot of ingredients but most of them are the basics in a kitchen. Also, make the sauce firs because it takes more time than the pasta to cook... 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 1 pound ziti rigate, with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly ground black pepper 2 cups whole milk (or evaporated for a creamier sauce) 1/2 cup shredded asiago cheese 1/2 cup shredded Parmigiano-Reggiano 1 cup sliced fresh mozzarella Directions Put pasta water on to boil. In a medium sauce pot over medium heat, saute 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. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. 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. 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. Serve immediately with Spinach and Artichoke Salad and bread. [/QUOTE]

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