When our son lived at home I made a much bigger pan but as it's the two of us I found the smaller corning ware dish did the trick. I don't have a true recipe but toss in some of our favorites such as extra mushrooms (I know not everyone likes mushrooms) and cottage cheese to make it creamier.
I like using the Tuttorosso brand tomatoes, either the crushed or the diced. Crushed are my favorite.
On this version I sauteed chopped onion and garlic in olive oil. Then I added roughly 10 ounces of sliced mushrooms and one large chopped tomato. Once everything is softened I tip in the 28 ounce can of crushed tomatoes and let it simmer.
Boil Ziti then drain. Alternate layers of sauce, ziti, spoons of cottage cheese and shredded mozzarella cheese. Top generously with mozzarella. Bake and enjoy with garlic toast or homemade bread. We had salad and a bottle of red.
It's usually cold this time of year but we haven't had many days under 50 degrees. Still this was nice comfort food.
Sharing with Beth Fish Reads for the Weekend Cooking Series with all the foodie events.