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Baked Ziti 
1 pound ziti or penne 
2 tablespoons olive oil 
1-1/2 cups tomato sauce 
1/2 teaspoon basil 
1/2 teaspoon oregano 
2 tablespoons red cooking wine 
Freshly ground pepper to taste 
8 ounces grated Muenster cheese 
1/4 cup grated Parmesan cheese

Cook the ziti in a large pot of boiling water, about 12 to 15 minutes. Drain thoroughly and place in a large bowl. Add olive oil and toss to coat well. Let cool.
    Combine the tomato sauce, basil, oregano, red wine, and pepper. Pour over the pasta and mix well.
    Preheat oven to 350º (F).
    Spread half of the pasta in a large, shallow baking dish, such as a 9x13-inch lasagna pan. Sprinkle on half the Muenster cheese. Spread on the remaining pasta, then top with the remaining Muenster and finally top with the Parmesan cheese.. Cover dish with foil.
    Bake for 30 to 40 minutes, or until hot and bubbly. Remove oil and bake 5 more minutes.

Serves 6

This recipe came from "Main Course Vegetarian Pleasures" by Jeanne Lemlin. In the book it mentions that you can make it in advance and then cook it up to 8 hours later. I personally found it lost much flavor when doing this, so I suggest you bake (and eat) it right away.

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