Everybody loves this easy Italian dinner. Just add a salad and you've got a delicious dinner. This recipe easily serves 6-8 people.
Coarse salt and ground pepper
8 ouces ziti rigate (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 can (24-26 ounces) crushed tomatoes
Preheat oven to 450 degrees. Bring large pot of water to a boil and cook pasta until al dente, according to package instructions, drain and reserve.
In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half of the Mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomatoes. Top with ziti, then ricotta mixture and remaining tomatoes. 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, 20-25 minutes.
