1 1/4 lb. ziti pasta
1 c. Ricotta cheese
1 tsp. olive oil
2/3 c. Mozzarella cheese, cubed
2/3 c. Romano, grated

Bring a large pan of salted water to a boil. Add the ziti and cook until not quite tender. Drain. (A teaspoon of olive oil in the water prevents sticking.)

Beat the Ricotta with 2 or 3 tablespoons of hot water until creamy and smooth. Lightly brush a deep fireproof baking dish with oil. Start with a layer of ziti at bottom of dish, spread with a layer of Ricotta, sprinkle with some of both cheese, and spread with a few tablespoons of tomato sauce (recipe follows). Continue layering in this manner until all ingredients are used, finishing with a layer of cheese and light spread of tomato sauce. Bake in 325 degree oven for approximately 40 minutes. Serves 4 to 6.

NEAPOLITAN TOMATO SAUCE:

2 1/2 lb. ripe or canned tomatoes
3 cloves garlic
1 lg. onion, chopped
1 tsp. sugar
1/2 c. olive oil
2 to 3 sprigs basil (fresh)
2 to 3 springs mint
Salt and pepper to taste
1/2 c. red wine
12 oz. tomato sauce
1 tbsp. tomato paste
1 c. water

Wash, peel and crush the tomatoes, discarding seeds. Crush the garlic. Heat the oil in a moderately deep pan and saute the garlic cloves until brown. Discard them and add the herbs, tomatoes, sugar, onion, tomato sauce and paste, water, salt and pepper to taste. Simmer for several hours. (Stir frequently to avoid surface adhering to pan.)

The quantity of basil used in this recipe is very much to taste. It is a popular herb in Italy. This tomato sauce recipe will yield an adequate quantity of sauce for 1 1/2 pounds of pasta and will serve 6.