PASTA GRATIN

PASTA GRATIN

Serves 6.

Note: Provola is a stringy cheese like mozzarella. From "Cooking From Above Italian," by Laura Zavan.

• 1 lb. ziti (tube-shaped pasta)

• 8 oz. mozzarella

• 5 oz. smoked Provola or smoked mozzarella

• 31/2 oz. Parmesan

• Handful of basil, divided

• 11/2 tbsp. butter, plus more to butter dish

• 4 to 6 tbsp. bread crumbs

• 1 c. ricotta

• Salt and freshly ground pepper

Preheat oven to 350 degrees.

Bring a large pan of salted water to a boil, then cook the pasta until tender. Drain.

Cut the mozzarella and Provola into small pieces and shred the Parmesan.

Mix the cooked pasta with tomato sauce, half the Parmesan and some basil leaves.

Butter a gratin dish, sprinkle the base with bread crumbs, pour in half the pasta mixture and cover with half the mozzarella, Provola, and crumbled ricotta. Top with remaining basil then repeat the pasta and cheese layers.

Bake in oven for about 20 minutes until the top is crisp and golden brown.

Nutrition information per serving:

Calories715Fat27 gSodium1,610 mg

Carbohydrates78 gSaturated fat16 gCalcium805 mg

Protein41 gCholesterol68 mgDietary fiber6 g