Original Recipe Source: Easy to Bake, Easy to Make
Author: Tiffany McCrum
A super-easy ziti dish that's baked in a casserole dish. You can literally have this done for dinner within 30 minutes. Cheese and eggs form a rich layer in this baked pasta entree. Let the dish stand five minutes after baking so it will be easier to slice.
Helpful Hint: When draining the cooked pasta, do not rinse. This actually washes away most of the natural flavor within the pasta. If you're worried about it sticking together, when boiling the pasta add a tablespoon or two of olive oil and a few dashes of Kosher salt.
After making this, you can also pack individual portions into plastic freezer containers then label and freeze for up to 3 months. You don't even have to bother thawing it out; just reheat the food in the same container in a microwave oven
1 container (15 ounces) part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 box (16 ounces or 1 pound) ziti pasta, cooked and drained
1 jar (28 ounces) RAGU Chunky Gardenstyle Pasta Sauce
1 cup shredded mozzarella cheese (about 4 ounces)
1. Preheat oven to 350° F. In large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside.
2. In another bowl, thoroughly combine cooked pasta and RAGU Chunky Gardenstyle Pasta Sauce.
3. In 13x9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with ricotta cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated pasta sauce.