Ingredients:

  • 1 lb Ziti or Penne pasta
  • 15 oz Whole milk ricotta cheese
  • 3 cups Mozzarella cheese (shredded from block, divided)
  • 50 oz Marinara sauce (quality brand)
  • ½ cup Parmesan cheese (grated)
  • 1 Large egg
  • 4 cloves Garlic (minced)
  • 2 Tbsp Extra virgin olive oil
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • Salt and freshly ground black pepper (to taste)

Instructions:

  1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package directions for only 6 to 7 minutes (half the recommended time) to achieve a firm al dente texture. Drain immediately and set aside.
  2. In a large saucepan over medium heat, warm the 2 tablespoons of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the 50 oz marinara sauce, dried basil, and dried oregano. Stir well and bring to a simmer. Remove from heat.
  3. Prepare the ricotta mixture: In a medium bowl, whisk the large egg. Stir in the whole milk ricotta cheese, ½ cup grated Parmesan cheese, and 1 cup of the shredded mozzarella. Season the mixture generously with salt and pepper.
  4. Assembly: Lightly grease a 9x13 inch baking dish. Spread a thin layer of marinara sauce (about 1 cup) across the bottom. Add half of the undercooked ziti pasta to the dish.
  5. Spoon dollops of the entire ricotta mixture evenly over the pasta layer. Top the ricotta with half of the remaining marinara sauce.
  6. Add the remaining ziti pasta and cover with the last of the marinara sauce. Sprinkle the top evenly with the remaining 2 cups of shredded mozzarella cheese.
  7. Bake for 45 minutes, or until the sauce is bubbling vigorously and the mozzarella top is golden brown and melted. Let rest for 10 minutes before serving.