Dead easy to make, cheesy and comforting, this quick pasta dish from October 2007 Every Day Food is a delicious item to have on a blustery day.
8 oz of ziti (or rigatoni works too)
1 cup part-skim ricotta
1 large egg, beaten
3/4 cup grated Parmesan (the real stuff, not the saw dusty kind)
1 cup part skim mozzarella
1 jar (24-26 oz) pasta sauce..or about 3 1/2 cups
*I love Prego sauce the best.
Pre-heat oven to 350 F. Cook pasta according to package directions until al dente, the drain and set aside.
In a bowl, combine the ricotta, egg, 1/4 cup of the Parmesan, and half the mozzarella. Salt and pepper to taste.
In the bottom of a shallow 2 quart casserole dish, spread 1/2 of the pasta sauce. Top with the pasta, then the ricotta mixture and the rest of the pasta sauce. Sprinkle the remaining cheeses over top. Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and crusty.
*the original recipe says to put the casserole dish on a rimmed baking sheet, probably in the event that the sauce spills over and drips a bit in the oven.
Serves 4...and is very yummy with a nice salad and garlic bread.
