BAKED ZITI
by Patricia Williams

1 lb. ziti or penne pasta
1 lb. sweet or hot Italian sausage (optional)
28 - 32 oz. spaghetti or marinara sauce
2 cups (about) ricotta cheese
3 cups (or more) shredded mozzarella
1-2 cups grated parmesan or romano cheese

Preheat oven to 350 degrees.

Cook ziti according to package directions, but drain before they are completely cooked (they should be very al dente or firm to the bite). After draining, srinkle with a few drops of olive oil to prevent sticking, toss and set aside.

If using, simmer sausage in a covered frying pan in about an inch of water until nearly cooked through. Drain off remaining water, remove cover and pan fry until browned. Cool slightly. Slice into 1/4" thick pieces. Set aside.

Spray a large rectangular glass baking dish or lasagna pan with non-stick cooking spray. Have spaghetti sauce ready in a large bowl or saucepan. Dip out a ladle full of suace into the prepared baking dish. Tilt dish to coat bottom. Top with about a third of the pasta. Top pasta with dollops of ricotta (again, using about a third). Top this with about a third of the mozzarella, then a third of the sausage (if using), then a third of the parmesan. Add another two ladles (at least) of sauce then repeat layering process ending with a bit more sauce and, pehaps, a last sprinkle or two of any remaining mozzarella and parmesan on the very top.

Cover dish tightly with foil. Place dish on a cookie sheet and bake for about 45 minutes. Uncover and bake another 10 minutes or so. Let ziti sit for a few minutes before serving. Enjoy!

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