• Salt
• 3 T oil or butter
• 1 lb mushrooms
• 1 onion
• 1 T minced garlic (optional)
• pepper
• 28-oz can tomatoes with juice
• 1 lb ziti
• 1 lb mozzarella
• 1/2 c grated parmesan (optional)

1. Slice mushrooms.
2. Dice onion.
3. Chop tomatoes.
4. Grate or chop mozzarella.
5. Preheat oven to 400.
6. Boil salted water.
7. Heat butter in skillet over medium-high. Add mushrooms and cook about 5 minutes.
8. Add onion, optional garlic, salt, and pepper.
9. Lower heat to medium and cook till vegetables are soft = 2 minutes.
10. Add tomatoes. Turn heat down and simmer.
11. Cook ziti in boiling water until just starting to soften. Drain.
12. Toss with sauce and half the mozzarella.
13. Grease 9 x 13″ baking dish and pour mixture into it.
14. Top with remaining mozzarella and optional parmesan.
15. Bake until browned and bubbly = 20-30 minutes.

*Stir 1 c ricotta into sauce before pouring into baking pan. Or put dollops of ricotta into the pan and pour sauce over.

*Instead of mushrooms, onion, garlic, and tomatoes, use meat sauce Bolognese.