8 oz. ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
¾ cup finely grated parmesan
1 cup shredded park-skim mozzarella
1 jar (24-26 oz.) best quality tomato sauce (about 3 ½ cups)
1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, drain and reserve.
2. In a large bowl, combine ricotta, egg, ¼ cup parmesan and ½ cup mozzarella. Season with salt and pepper. Add the pasta and toss to mix.
3. In the bottom of a 9x13 serving dish, spread ½ the tomato sauce. Top with the pasta mixture then top with the remaining tomato sauce. Sprinkle remaining ½ cup parmesan and remaining ½ cup mozzarella.
4. Bake at 350 until top is browned (20 -25 minutes)
-- You can bake now then cool and put in fridge and reheat for dinner.
Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.
