1/4 c. olive or salad oil
1 c. finely chopped onion
1 clove garlic, crushed
1 (2 lb. 3 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
2 tsp. chopped parsley
1 tbsp. salt
1 tbsp. sugar
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 (1 lb.) pkg. ziti macaroni

In hot oil in 6-quart kettle, saute onion and garlic until golden brown, about 10 minutes. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tablespoons parsley, 1 tablespoon salt, sugar, oregano, basil, and 1/4 teaspoon pepper; mix well, mashing tomatoes with fork. Simmer, covered but stirring occasionally, 1 hour.

Preheat oven to 350 degrees. Cook ziti as package label directs.

2 (15 oz.) cartons Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, diced
1/3 c. grated Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese

In large bowl combine Ricotta, Mozzarella, 1/3 cup Parmesan, eggs, parsley, salt, and pepper; beat with wooden spoon until blended. Spoon a little sauce into 5-quart casserole.

Layer a third of ziti, cheese mixture, and remaining sauce. Sprinkle sauce with 1 tablespoon Parmesan; repeat twice. Bake uncovered 45 minutes or until bubbling in center. Makes 8-10 servings.