Recipe: Baked Ziti

I make this dish with homemade garlic bread as a special treat after a long week. As you can see, putting it together might get a bit messy, but it is far better than any frozen pasta entree I've tried, with the added bonus of knowing exactly what types of cheese are being used, in order to ensure that the dish remains veg-friendly.

Source: marthastewart.com
Type: lacto ovo vegetarian

Ingredients

Salt & pepper
8 oz. ziti rigate (I use whatever macaroni-style noodles I have around the house)
1 cup part skim ricotta*
1 large egg, lightly beaten
3/4 cup finely grated parmesan*
1 cup shredded mozzerella
1 jar best quality tomato sauce

*Be sure to read the ingredients of the cheeses you use, to ensure that rennet is not used in the kinds you are buying. Although most ricotta does not use rennet, parmesan can be a bit more tricky. If you're feeling adventurous, try soy parmesan. If you prefer the more traditional taste, what is referred "baby parmesan" doesn't normally contain rennet and is available in most supermarkets.

Directions

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

Servings: 4