Ingredients:

  • 1 lb Organic Ziti Rigati Pasta
  • 24 oz Marinara Sauce
  • 1 lb Cooked Italian Meatballs, bite-sized
  • 0.5 cup reserved pasta water
  • 15 oz whole milk ricotta cheese
  • 0.5 cup Pecorino Romano DOP Cheese, freshly grated
  • 0.5 cup Parmigiano Reggiano DOP Aged Cheese, freshly grated
  • 2 cups shredded low-moisture mozzarella cheese
  • 1 large egg
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat oven to 375°F (190°C). Boil the Ziti Rigati in heavily salted water until very al dente (2-3 minutes before package instructions). Reserve 1/2 cup of starchy water before draining.
  2. In a medium mixing bowl, whisk together the ricotta cheese, egg, dried oregano, and half of the grated Pecorino Romano and Parmigiano Reggiano until smooth.
  3. In a large pot or bowl, toss the drained pasta with the marinara sauce, cooked meatballs, and reserved pasta water to emulsify the sauce.
  4. Spread half of the pasta and meatball mixture into a 9x13 inch baking dish. Dollop the ricotta mixture evenly over the layer, then top with the remaining pasta mixture.
  5. Generously sprinkle the shredded mozzarella and the remaining Pecorino and Parmigiano cheeses over the top.
  6. Bake for 20-25 minutes until the cheese is bubbling. Optional: Broil for 2 minutes for a golden crust. Let rest for 5 minutes before serving.