Ziti

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 6-8

I like to make ziti layered, like lasagna.  This is roughly what I do:

1 pound ziti noodles

1 to 2 jars (24 oz) pasta sauce (Francesco Rinaldi is my favorite)

15 oz ricotta cheese

3 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese, divided

1 egg, optional

1 garlic clove, minced

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 350°F. Cook pasta al dente according to package directions.  

Meanwhile mix together ricotta cheese, 2 cups mozzarella, 2 Tbsp Parmesan, egg, garlic, salt, and pepper in a medium bowl.

Grease a 9"x13" pan and spoon some sauce into pan; spread over the bottom.

When pasta is done, drain well and add half of the pasta to the baking pan.  Spread more sauce over the pasta.  Spoon all of the cheese mixture over the pasta and spread it as evenly as possible.  Add remaining pasta and spread more sauce over noodles.  Sprinkle remaining 1 cup mozzarella and 2 Tbsp Parmesan on top.  

Cover pan lightly with foil and bake for 30 minutes or until cheese is melted.  Remove foil and cook 10 minutes more or until cheese is bubbly and golden brown around edges.  Remove from oven and allow to set for 10 minutes before serving.

Variations:

Brown 1 pound ground beef or bulk Italian sausage.  Drain liquid and mix meat into spaghetti sauce.

Cook frozen meatballs in sauce for at least 30 minutes. Leave meatballs whole, cut in half or quarters or  mash meatballs up.  It makes a tasty meat sauce!