Modifications: Since I already had a jar of pasta sauce on hand I used it, however I added onions and meat to make it a little heartier (and more palatable to the meat lovers in my family). I also only added the mozzarella to half of the dish since I'm not a huge fan of melted cheese. Served with yummy garlic bread, this made the perfect dinner for a chilly (and rainy!) Friday evening.
Ingredients
- 1 pound rigatoni (or whatever tube shape you have)
- 1 (15-ounce) container ricotta cheese
- 2 cloves garlic
- salt and pepper
- 1/2 cup Parmesan cheese
- 1/3 cup chopped flat leaf parsley
- 2 cloves chopped garlic
- 2 cups shredded mozzarella cheese
- 1 jar tomato sauce
- Instructions
- Cook the rigatoni in a pot of boiling, salted water. Cook according to the package directions, but drain when the pasta still has some bite to it, maybe 2 minutes before the end of the cooking time. It is also going to cook in the oven, you do not want your pasta to be overcooked. Reserve a little cooking water.
- Mix together the ricotta cheese, garlic, 1/4 cup Parmesan cheese, and 1/4 cup parsley. The rest of the cheese and parsley will be used for the top.
- Season well with salt and pepper.
- Add the ricotta cheese mixture and half of the tomato sauce to the pot.
- Mix until it coats all of the pasta. If it is too thick, add a bit of the pasta water to thin it out.
- Spread the pasta evenly into a 9×13 casserole dish.
- Spread the rest of the pasta sauce over the top.
- Add the mozzarella cheese, remaining Parmesan, and remaining parsley to the top.
- Cover with foil and put the baked ziti in the fridge until you are ready to bake it off. Or cook it in a 350 degree oven for 30 minutes covered with tin foil. Take the tin foil off and cook for another 15 minutes or until the cheese is melted.
- Let the pan sit for at least 10 minutes before you cut it.
(Be very, very grateful I didn't post the photo of the kitchen...it was a MESS!!!!)