This is a recipe that is so easy to make and is just delicious. Everyone loves it, kids and adults. If you are having people over for dinner, for a party, or even a barbecue, the addition of this dish will always be appreciated!
- 1 pound of ziti or penne pasta
- 1 pound of grated mozzarella cheese, part-skim or whole milk
- 1 or 2 tablespoons of grated Parmesan or Romano cheese
- 14-16 oz. ricotta cheese, part-skim or whole milk
- 1 egg
- kosher salt, freshly ground pepper, dried oregano, and red pepper flakes to taste
- about 40 oz. of marinara sauce, either jarred or homemade marinara sauce
Preheat oven to 375 degrees. Start boiling pasta in large pot of salted boiling water according to package directions for al dente; drain pasta. While you are cooking the pasta, mix ricotta cheese in a bowl the egg, some salt, pepper, red pepper flakes to taste, and oregano (optional). Pour about 1/2 cup of sauce on bottom of 9 x 13 oval or rectangular baking dish. Spread about 1/3 of noodles on top. With you clean hands, drop dollops of ricotta mixture over noodles (to use about 1/3 of ricotta). Sprinkle about 1/3 of the mozzarella cheese over, and sprinkle about 1 tablespoon of the Parmesan or Romano cheese. Then with a large spoon, drizzle marinara sauce over, to use about 1/3 of the remaining sauce. Repeat with 1/3 of noodles, 1/3 of ricotta, 1/3 of mozzarella, a little Parmesan or Romano, 1/3 of sauce. Repeat with last 1/3 of noodles, last 1/3 of ricotta, remaining sauce, and then top off with remaining mozzarella.
Cover loosely with foil and bake for about 40 minutes. When starting to be bubbly around the edges, uncover dish, and place under broiler - at least 8 inches from broiler element. Watch carefully so as not to burn, but you are looking for the cheese to be browned nicely all over the top. Serve immediately.
Note: You can make this up to 2 days in advance up and refrigerate until you are ready to bake. You will need to add about 1/2 to the cooking time if you are baking right out of the fridge.
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