J: Italian food again; this time Baked Ziti and Pasta e Fagioli. Both were from Jack Bishop's _The Complete Italian Vegetarian Cookbook_, though I made minor modifications, as usual. Both were pretty easy, although I made the soup a little more complicated since I made my own stock and pressure cooked dry beans. The soup: Saute 8 minced garlic cloves and 4 teaspoons minced fresh rosemary in some olive oil for two minutes. Add one 28 ounce can diced tomatoes with juice, and some salt and pepper, and simmer for five minutes. Add 3-4 quarts vegetable stock and bring to a boil. Add 12 ounces small pasta (little elbows or shells) and lower the heat to simmer until the pasta is almost cooked. Add 8 cups cooked cannellini beans (I used small white beans) and simmer for five more minutes. Serve. Baked Ziti 2 quarts marinara (see below) 1 pound mozzarella, grated 2 pounds ziti (or use penne without ridges) 1/2 cup parmesan cheese, shredded Preheat oven to 400 degrees. Brush a 15x10 glass baking dish with olive oil. Heat the sauce, saving 2 cups for passing at the table. Cook the noodles 2 minutes short of being done. Toss noodles with sauce. Pour half the mixture in the baking dish. Top with half the mozzarella and half the parmesan. Repeat. Bake uncovered until cheese turns golden brown in spots, about 20 minutes. If you have the stock, beans, and marinara ready, and you buy pre-grated cheese (it's cheaper than the ungrated, sometimes) you can probably make the whole thing in under an hour. I served this with salad. Marinara