1 box ziti or rigatoni pasta
1 carton whole milk ricotta cheese
1 pound shredded part skim mozzarella cheese
1 cup grated Parmesan/Romano cheese mixture plus extra for topping
1 tsp each dried basil
1 tsp dried oregano
dash dried thyme
fresh ground pepper and salt to taste
3-4 cups Newman's Own® Marinara Sauce, plus extra for passing
Boil pasta until just barely al dente. Drain and rinse. In a large bowl, mix cheeses, egg and herbs. Stir in pasta and enough sauce to bind it all together (about 2 cups or more according to your taste).
In a 13 x 9 baking dish, spoon 1/2 cup pasta sauce in bottom and spread to coat bottom of pan. Scoop pasta and cheese mixture into prepared pan, top with another 1/2 cup sauce and parmesan cheese.
Cover and bake at 350 for 20 minutes till heated through, remove cover and heat another 10 minutes or until bubbly around edges. Remove and let sit 10 minutes.
Serve with additional sauce, salad and garlic breadsticks.
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