1cupshredded mozzarella cheese, whole milk or part skim
⅓cupfresh parmesan reggiano cheese, grated
½cupricotta cheese, whole milk works best here
½tablespoonolive oil, extra virgin (optional)
Bring a pot of well salted water to a boil and add pasta. Cook as instructed less 1 min for an 'al dente'.
1 cup dried ziti pasta
While pasta is cooking, set up cheeses and marinara for assembly in an 5" X 9" baking dish.
1 cup shredded mozzarella cheese
1/3 cup fresh parmesan reggiano cheese
1/2 cup ricotta cheese
2 cups marinara
Set oven to 375 degrees.
Warm the marinara. When pasta is ready, toss hot pasta with a bit of olive oil and set aside.
1/2 tablespoon olive oil
Add 1 cup of marinara to the baking dish then half the cooked pasta. Sprinkle with 3/4 cup of the mozzarella and 1/4 cup of parmesan. Next, drop 1/2 cup of ricotta in spoonfuls evenly over the pasta. Repeat a second time starting with 1 cup of the warm marinara followed by pasta then cheeses.
Add the remainder of sauce over the top of the cheeses and remaining mozzarella and parmesan on top.
Cover lightly with foil and place in oven for 30 min. The last 5 minutes of baking time, remove the foil to finish uncovered. Allow dish to rest for 10 min before plating.
Don’t have ziti pasta? Any tube shaped pasta will work such as penne pasta.