Baked Ziti with Pesto

Ingredients

• 1  bay leaf 
• 2 tablespoons cooking oil 
• 2 cloves garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 1.5 cups packaged mozzarella cheese grated
• 1  onion chopped
• 0.3 cup parmesan cheese grated
• 0.3 cup pesto homemade store-bought
• 1 cup ricotta cheese 
• 0.3 teaspoon salt 
• 2 cups tomatoes in purée thick canned crushed
• 0.5 pound ziti 

Equipment

• bowl
• sauce pan
• oven
• pot
• baking pan

Directions

1. Heat the oven to 35
2. Oil an 8-by-8-inch baking dish.
3. In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked.
4. Drain. Rinse with cold water and drain again thoroughly.
5. In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat.
6. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
7. Add the garlic and cook, stirring, for 30 seconds.
8. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper.
9. Remove the bay leaf.
10. In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.
11. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce.
12. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan.
13. Drizzle with the remaining 1/2 tablespoon oil.
14. Bake until bubbling, about 30 minutes.
15. Let sit 10 minutes before cutting.
16. Wine Recommendation: This boldly flavored dish needs a rustic red wine to stand up to it. A Salice Salentino from the south of Italy or a Corbires or Cahors from France will serve well.