I made this a couple weeks ago, but hadn't posted it because I wasn't able to get a picture. This morning I realized it's been awhile since I posted though, and I don't have pics of my other recipes ready just yet, so I figured I'd go ahead and put this up. It was such an easy and quick meal that I will definitely be making it again.
Recipe from Everyday Food; Serves 4
Coarse salt and ground pepper
8 oz. ziti rigate (ridged)
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce
- Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
- In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
- In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.