| 1 box (16 ounces) | BARILLA Ziti |
| 3 tablespoons | butter |
| 3 tablespoons | all-purpose flour |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1/2 teaspoon | dried oregano |
| 1 1/2 cups | milk |
| 4 (approx. 2 pounds) | tomatoes |
| 1/2 cup | Parmigiano cheese, freshly grated |
| 1/4 cup | fresh basil, chopped |
| 1/4 cup | Italian flavored bread crumbs |
| 1 tablespoon | olive oil |
COOK Ziti as directed; drain and set aside.
MELT butter in a small saucepan over medium heat.
ADD flour, salt, pepper and oregano to the saucepan; cook 1 minute or until bubbly. Gradually stir in millk. Cook 2-3 minutes or until thickened, stirring constantly. Remove from heat; set aside.
PREHEAT oven to 350 degrees.
PEEL, seed and chop 3 tomatoes. Slice remaining tomato; set aside.
COMBINE bread crumbs and olive oil in a small cup and set aside.
STIR together pasta, white sauce, chopped tomatoes, cheese and basil in a large bowl.
PLACE pasta mixture in a baking dish; arrange tomato slices on top and sprinkle with bread crumbs.
BAKE for 30 minutes. Cool slightly before serving.