Instructions: Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds and saute until translucent, about 5 minutes. Mix in tomato paste and cook 1 minute. Add tomato sauce, water, oregano and sage. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.

Preheat oven to 450F. Butter 9x13-inch glass baking dish. In medium bowl

combine ricotta cheese and egg. Reserve 1/4 cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend.

Season with salt and pepper.

Spread 1/4 of tomato sauce over bottom of prepared dish. Layer 1/3 of pasta over. Drop half of ricotta cheese mixture over by spoonfuls.

Spread 1/4 of sauce over. Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4 of sauce and remaining pasta. Spread remaining sauce over and sprinkle with reserved mozzarella and remaining 1/4 cup Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)

Cover casserole and bake until heated through, about 40 minutes.

Serves 6.

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