Baked Ziti

This has become a staple at our house. We just noticed today that we always have ziti leftovers when Grandpa comes down from Dallas. So we have it at least once a month. This is a great one to throw together any time during the day, and then stick it in the oven just before dinner time.

Baked Ziti
From Martha Stewart

• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.