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Baked Ziti with Three Cheeses

2 tablespoons olive oil

1 onion, chopped

4 garlic cloves, finely minced

1 teaspoon fennel seeds

1 teaspoon dried oregano, crumbled

1/2 teaspoon dried rubbed sage

1 (6-ounce) can tomato paste

1 (14-ounce) can Italian-style stewed tomatoes

1 cup water

1/2 cup freshly grated Parmesan cheese, divided

Salt and freshly ground black pepper to taste

1 (15-ounce) container ricotta cheese

1 egg

2 cups grated mozzarella cheese

12 ounces rigatoni pasta, cooked according to package directions

1. Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2. Preheat oven to 425*F (220*C). Grease a 9 x 13 x 2-inch glass baking dish.
3. In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4. Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5. Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Serves 6.