• Cooking Time: 30-40
• 1 pound ziti
• 5 cups marinara
• 3 cups whole milk ricotta
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 6 tablespoons unsalted butter, cut into 1/4-inch pieces
• Italian seasonings

1. Preheat oven to 350 degrees F.
2. In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. Do not rinse. In a large bowl comdine ricotta and ziti. Stir in salt & pepper to taste, basil, oregano, thyme, and garlic powder. Sprinke with mozzarella & parmesan cheese.
3. n a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, & Parmesan, all over the top. Dot with the butter. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

I took the original recipe & made some changes. The original recipe called for 5 cups tomato sauce, which I thought was overwhelming the first time I made it. So, this time I used my favorite marinara. See foodnetwork.com for Giada's original version!