Baked Ziti with Mozzarella

Baked Ziti with Mozzarella

1 (1 lb) can tomatoes with juice
1 tablespoon olive oil
1 medium yellow onion, chopped fine
1 (8 oz) can tomato sauce
3 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon fennel seeds, crushed
1/8 teaspoon black pepper
8 ounces ziti or rigatoni
1 cup shredded part skim Mozzarella cheese (about 4 ounces)
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees.  Puree tomatoes in electric blender or food processor for 15 seconds.  Set aside.  Heat olive oil in 10 inch skillet over medium heat, add onion and cooked uncovered until soft (about 5 minutes).
Add tomatoes, tomato sauce, garlic, basil, fennel seeds and pepper, bring to boil.  Reduce heat to low and simmer, uncovered, for 30 minutes stirring often until sauce thickens slightly.  Meanwhile, cook ziti or rigatoni according to package directions.  Rinse with cold water, drain well and place in an ungreased shallow 1 ½ quart casserole dish.
Cover with the sauce and sprinkle with the Mozzarella and Parmesan cheeses.  Bake uncovered for 30-35 minutes or until bubbly and golden.  Let stand for 5 minutes before serving.