1 lb. ground chuck
1/2 lb. ground lean pork
1/3 c. Italian seasoned dry breadcrumbs
salt
1/8 tsp. pepper
1 egg
freshly grated Parmesan cheese
1 medium eggplant, (about 1 lb.) pared and diced
1/2 c. olive oil
1 can (2 lb. 3 oz.) tomatoes
1 can (6 oz.) tomato paste
1 clove garlic, pressed
1 tsp. sugar
1/2 tsp. each of basil leaves, oregano leaves
1/4 tsp. crushed red pepper
4 to 6 qt. boiling water
1 lb. ziti macaroni or elbow macaroni
1 lb. ricotta
1/2 lb. mozzarella, sliced
2 c. medium white sauce (below)

Grind chuck and pork together to mix well; separate into 1-lb. and 1/2-lb. portions. Mix together 1 lb. of meat with bread crumbs, 1/2 tsp. salt, pepper, egg and 1 tbsp. Parmesan cheese. Shape into 1/2-inch meatballs; set aside.

In large saucepan, sauté eggplant in oil until lightly browned, adding more oil if necessary; remove. In same pan, brown meatballs; remove. Next brown the 1/2 lb. meat; add tomatoes, paste, garlic, sugar, 3/4 tsp. salt, basil, oregano and red pepper. Simmer covered 1/2 hour; uncover and simmer 1/2 hour longer, stirring occasionally. Add eggplant and meatballs.

Meanwhile add 2 tbsp. salt to rapidly boiling water. Gradually add ziti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.

In buttered 5-qt. baking dish or pan, make layer using half of ziti, half of tomato sauce; sprinkle with Parmesan cheese. Top with dollops of ricotta, mozzarella slices and cream sauce; sprinkle with Parmesan. Cover with remaining ziti, tomato sauce, and a final sprinkle of Parmesan.

Bake at 375°F for 25 minutes or until bubbling hot.

Makes 8 servings.

Medium White Sauce:

1/4 cup flour
1/4 cup butter, melted
2 c. milk
1 tsp. salt
dash pepper
1 tbsp. onion, minced

In saucepan, blend 1/4 cup flour with 1/4 cup butter melted, until smooth, gradually stir in 2 cups milk, 1 tsp. salt, dash pepper and 1 tbsp. minced onion. Bring to boil, stirring constantly; boil 1 minute.

Makes 2 cups.

Submitted by: Katherine C. Maddow