This is a recipe that is so simple, yet tastes like it took forever to prepare. Enjoy!
- 16 oz. of penne pasta
- 2 cups of a tomato sauce of your choice
- 2 cups of ricotta cheese
- 1 beaten egg
- 1 bag of Five Cheese(shredded cheese)
- a dash of salt
- an 8 qt. cassarole dish
- a small palm full of ground basil
- 1 teaspoon of extra virgin olive oil
- Optional: grated parmesan cheese
Preheat the oven to 375°. Prepare the penne pasta as directed on the package. Drain and set aside.
In a large bowl, mix together your beaten egg, 1 cup of tomato sauce (set the other cup aside), 1 cup of shredded cheese (set the other cup aside as well), salt, olive oil, and ricotta. Gently stir in your pasta and transfer to an oven safe dish.
Take remaining cup of tomato sauce and spread over the pasta.
Repeat this step with the shredded cheese.
Sprinkle the basil on top of the ziti. You can be as generous as you’d like with the basil. The basil is also optional.
Once the oven is completely heated, place the ziti into the oven for 30 minutes. Start to keep an out on your ziti around the 15 minute mark, to preventing burning the pasta. Browning the ziti is okay, you just don not want the ziti to blacken.
Once out of the oven, allow the ziti to cool for about 10 – 15 minutes. In this case, I did not do that, resulting in my ziti falling apart. By allowing the pasta to cool, you can get more of a brick sliced of the ziti.
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