Baked Ziti with Three Cheeses

Just a few notes: I didn't use the fennel seed and it turned out just fine. Also, i cooked the pasta just under-done. That way they won't be over-cooked when cooking in the oven. Also, you can omit the first 9 ingredients, 1/4 cup of the parmesan cheese, and step 1 if you use store bought marinara sauce.

Serves 6

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 tsp fennel seeds (optional)
1 tsp dried oregano
1/2 tsp dried rubbed sage
1 (6-oz) can tomato paste
1 (14 oz) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated parmesan cheese, divided
salt and pepper to taste
1 (15 oz) container ricotta cheese
1 egg
2 cups mozzarella cheese
12 oz rigatoni pasta, cooked according to package directions

1. Heat oil in large saucepan over medium-high heat. Add onion, garlic, and fennel seeds. Saute until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds. Add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occassionally, about 10 minutes. Stir in 1/4 cup parmesan. Season with salt and pepper.
2. Preheat oven to 425°F. Grease a 9x13x2in glass baking dish.
3. In a medium bowl combine ricotta cheese and egg. season with salt and pepper.
4. Spread 1/4 sauce on bottom of glass dish. Layer 1/3 of cooked pasta. Drop 1/2 ricotta mixture over by spoonfuls and sprinkle with 1/3 of mozzarella cheese. Then top with 1/4 sauce. Repeat layering with another 1/3 pasta, remaining ricotta mixture, 1/3 mozzarella, 1/4 sauce, and remaining pasta. Ladle remaining sauce over and sprinkle with remaining mozzarella cheese and 1/4 cup parmesan.
5. Cover casserole dish with aluminum foil and bake until heated through, about 45 minutes. Remove cover for the last 15 minutes of cooking.