J:

Italian food again; this time Baked Ziti and Pasta e Fagioli.
Both were from Jack Bishop's _The Complete Italian Vegetarian
Cookbook_, though I made minor modifications, as usual. Both
were pretty easy, although I made the soup a little more
complicated since I made my own stock and pressure cooked dry
beans.

The soup:

Saute 8 minced garlic cloves and 4 teaspoons minced fresh
rosemary in some olive oil for two minutes. Add one 28 ounce
can diced tomatoes with juice, and some salt and pepper, and
simmer for five minutes. Add 3-4 quarts vegetable stock and
bring to a boil. Add 12 ounces small pasta (little elbows or
shells) and lower the heat to simmer until the pasta is almost
cooked. Add 8 cups cooked cannellini beans (I used small white
beans) and simmer for five more minutes. Serve.

Baked Ziti

2 quarts marinara (see below)
1 pound mozzarella, grated
2 pounds ziti (or use penne without ridges)
1/2 cup parmesan cheese, shredded

Preheat oven to 400 degrees. Brush a 15x10 glass baking dish
with olive oil. Heat the sauce, saving 2 cups for passing at
the table. Cook the noodles 2 minutes short of being done.
Toss noodles with sauce. Pour half the mixture in the baking
dish. Top with half the mozzarella and half the parmesan.
Repeat. Bake uncovered until cheese turns golden brown in
spots, about 20 minutes.

If you have the stock, beans, and marinara ready, and you buy
pre-grated cheese (it's cheaper than the ungrated, sometimes)
you can probably make the whole thing in under an hour. I
served this with salad.

Marinara