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1. To a large saucepan, add the oil and butter and garlic and sauté for 2 minutes or until golden.
2. Add the herbs, tomatoes, salt and pepper and simmer for 10 minutes or until the sauce thickens.
3. Set aside.
4. In a large bowl, combine the mozzarella, ricotta, 1/2 cup Parmesan cheese, salt, eggs and parsley and mix well.
5. Set aside.
6. Turn the oven to 350 degrees and preheat.
7. To a large bowl, add 4 quarts of water and bring to a boil.
8. Add salt to the water and the pasta and cook until the pasta is al dente.
9. Drain the pasta and return it tothe pot.
10. Add a little sauce to the pasta and toss to coat.
11. In a large casserole dish, place a layer of the sauced pasta.
12. Dot with bits of the cheese mixture.
13. Spoon more sauce over the top.
14. Repeat the steps 2 more times then sprinkle the top with the remaining parmesan cheese.
15. Bake for 20 minutes or until the top is golden brown.
16. Let sit for 5 minutes the serve and enjoy.
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