Ingredients
1 tablespoon olive oil1 medium onion, chopped3 garlic cloves, minced2 cans (28 ounces each) Italian crushed tomatoes1-1/2 cups water1/2 cup dry red wine or reduced-sodium chicken broth1 tablespoon sugar1 teaspoon dried basil1 package (16 ounces) ziti or small tube pasta8 slices provolone cheese
Preparation
Preheat oven to 350°. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, water, wine, sugar and basil. Bring to a boil; remove from heat. Stir in uncooked ziti.
Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, covered, 1 hour. Top with cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.
