I bought this enamel herb pot holder at Ikea last month and arbitarily filled it up with thyme, oregano, and basil, because those are the herbs Orchard Supply Hardware had in pots that would fit inside the container.
But! A few days ago I got excited because I remembered that Trace's Baked Ziti actually calls for oregano and basil. Whoo hoo!
I was surprised I hadn't put this recipe on suziebeezieland before, because it has been one of our family favorites for several years. I got it from my sister, who got it from our friend Trace. It is possible that the recipe has experienced changes since Trace's original version, so I defer to her if there are any suggestions.
I should note that the recipe calls for 8 ounces of mozzarella, and I use 16 because I did that by mistake once, and we liked it. :) You can see that things are kind of haphazard around here, but sometimes they work out, anyway.
Trace's Baked Pasta and Mozzarella
1 28-oz. can diced tomatoes in puree
1/4 cup extra virgin olive oil
7 cloves crushed garlic
4 t. sugar
1/2 palm basil (or 1/4 cup freshly chopped)
1/4 palm oregano (or 2 T. freshly chopped)
dash or two crushed red pepper flakes
1 8-oz. ball mozarella cheese, shredded
1 box (16 oz.) ziti, penne, or rigatoni (cooked two minutes less than package directions)
In a large, non-metal bowl, combine tomatoes, olive oil, sugar, herbs, pepper, and garlic. Cover and let sit at room temperature for at least two hours, stirring occasionally.
Spray a 9x13 pan. Drain pasta, dump back into pot, add sauce, and toss to coat. Dump in baking dish and cover with mozzarella. Bake 20 to 30 minutes, until cheese is melted and slightly golden.
Serve with good bread and salad.