|Vegetable oil (for the dish)|
|1||tablespoon vegetable oil|
|3||cloves garlic, finely chopped|
|1/2||cup tomato paste|
|1||can (14.5 ounces) diced tomatoes|
|1||teaspoon dried oregano|
|2||cups leftover beef stew, meat cut into shreds|
|Salt and pepper, to taste|
|1||pound dried ziti|
|1||pound fresh ricotta|
|4||ounces shredded mozzarella|
|1/2||cup grated Parmesan|
1. Set the oven at 375 degrees. Lightly oil a 9-by-13-inch baking dish.
2. In a medium saucepan, heat the oil over high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until the onion softens. Stir in the tomato paste.
3. Add the tomatoes, water, oregano, and beef stew. Bring to a boil, lower the heat to medium, and cook, stirring occasionally, for 10 minutes. Remove from the heat. Taste for seasoning and add salt and pepper.
4. Bring a large pot of salted water to a boil. Add the ziti and cook, stirring often, for 10 minutes or until pasta is tender but still has some bite. Drain the pasta into a colander.
5. Pour about 1/3 of the tomato sauce into the baking dish. Add 1/2 the pasta, dot with 1/2 the ricotta and 1/3 of the mozzarella.
6. Add 1/3 of the sauce, the remaining pasta, the remaining ricotta and 1/3 of the mozzarella.
7. Add the remaining sauce, the remaining mozzarella, and the Parmesan.
8. Bake for 30 minutes or until the cheese is brown and the mixture is bubbling at the edges. Let the dish settle for 5 minutes before serving. Karoline Boehm Goodnick