Combine with garlic bread and a simple tossed salad.
Coarse salt and ground pepper
ounces ziti rigate (ridged) or other short pasta
cup part-skim ricotta
large egg, lightly beaten
cup finely grated Parmesan
cup shredded part-skim mozzarella
jar (24 to 26 ounces) best-quality tomato sauce (about 3½ cups)
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.