Ingredients:

  • 1 lb (454g) Ziti pasta
  • 1 tbsp Sea Salt
  • 28 oz (800g) Marinara sauce, no sugar added
  • 0.5 cup Reserved Pasta Water
  • 2 cloves Garlic, microplaned
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 15 oz (425g) Part-skim Ricotta cheese
  • 2 cups (225g) Shredded Low-Moisture Mozzarella cheese
  • 0.5 cup (50g) Freshly Grated Parmesan or Pecorino Romano
  • 1 Large Egg

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the rack in the middle position.
  2. Boil 1 lb Ziti in salted water (1 tbsp sea salt) for exactly 2 minutes less than the package instructions. Cook until the center is still slightly firm to the bite.
  3. Reserve 0.5 cup of the pasta water before draining the ziti. Note: This starch heavy water is what prevents a dry bake.
  4. In a small bowl, whisk 1 large egg, then fold in 15 oz ricotta, 1 tsp oregano, 0.5 tsp red pepper flakes, and half of the parmesan.
  5. In your large mixing bowl, combine 28 oz marinara sauce, the microplaned garlic, and the reserved pasta water.
  6. Add the par boiled ziti to the sauce. Toss until every tube is thoroughly coated and glossy.
  7. Layer half of the pasta in the 9x13 pan. Dollop the ricotta mixture over the top, then sprinkle with 1 cup of mozzarella.
  8. Top with the remaining pasta, the rest of the mozzarella, and the remaining parmesan.
  9. Bake for 25-30 mins until the cheese is bubbling and the edges are dark golden brown.
  10. Let the dish rest for 10 minutes before serving. Note: This allows the sauce to thicken and the cheese to set.