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Baked Ziti, my version

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Rojodi

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1 box of pasta 1 lb - ziti with lines preferably
2 jars of sauce - your favorite

1 lbs of cheese - mozzarella or mixed Italian - part-skim, low moisture is best
16 oz Ricotta cheese

3 tablespoons flour
3 tablespoons oil - olive or vegetable or Canola

1/3 cup Parmesan and/or Romano cheese
1 ½ cups milk - your favorite

1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon parsley
- these can be adjusted to your taste

Salt and pepper to taste

Preheat the oven to 400.

Prepare pasta as stated on the box. Drain well, put back in pot, mix in one jar of sauce. Set aside

Heat oil and flour over a medium flame, stirring, for five minutes. Stir in herbs and spices. Add the milk, stir until thickened, about 3, 4 minutes, not sure. Remove from heat. Add Ricotta and Parmesan cheese, mix well.

Take a 13 x 9 deep pan, add some sauce to the bottom, a thin layer. Take half of the pasta, layer on the bottom. Add some of the cheese sauce, enough to cover. Add half the mozzarella. Add some more sauce, if desired.

Layer the remaining pasta, cheese sauce and mozzarella. On top, add more Parmesan and some parsley, to make it look nice.

Place on a cookie sheet, bake for 25 minutes or until the top is a golden brown. Let set for 5-10 minutes before serving or you’ll have a gooey mess.
 

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