Title: Oven-baked ziti with three cheeses
 Categories: Casseroles, Italian, Pasta
      Yield: 6 Servings
 
      2 tb Olive oil
      1    Onion; chopped
      2    Garlic; chopped
      1 ts Fennel seeds
    1/3 c  Tomato paste
      1    Tomato sauce
      1 c  Water
      1 ts Dried oregano leaves;
           -crumbled
    1/2 ts Dried sage; rubbed
    1/2 c  Parmesan cheese; grated
      8 oz Mozzarella cheese; grated
     12 oz Freshly cooked ziti or
           Other tubular pasta
      1    Egg
 
  Heat oil in a heavy large saucepan over medium heat.  Add onion,
  garlic and fennel seeds and saute until translucent, about 5 minutes.
  Mix in tomato paste and cook 1 minute.  Add tomato sauce, water,
  oregano and sage. Simmer until mixture thickens slightly, stirring
  occasionally, about 10 minutes. Stir in 1/4 cup parmesan.  Season to
  taste with salt and pepper.
  
  Preheat oven to 450.  Butter 9x13 inch glass baking dish.  In medium
  bowl combine ricotta cheese and egg.  Reserve 1/4 cup mozzarella
  cheese for topping.  Add remaining mozzarella to ricotta cheese
  mixture and blend. season with salt and pepper.
  
  Spread 1/4 of tomato sauce over bottom of prepared dish.  Layer 1/3 of
  pasta over.  Drop half of ricotta cheese mixture over by spoonfuls.
  Spread 1/4 of sauce over.  Repeat layering with another 1/3 of pasta,
  remaining cheese mixture, 1/4 of sauce and remaining pasta.  Spread
  remaining sauce over and sprinkle with reserved mozzarella and
  remaning 1/4 cup parmesan.
  
  (Can be prepared 1 day ahead.  Cover and refrigerate.)
  
  Cover and bake until heated through, about 40 minutes.