Ingredients needed, in addition to pasta sauce:
1 # box of Mostaccioli pasta [or Penne]
16 oz Ricotta [your choice of whole or low fat]
1 1/2 C of Shredded Italian blend or Mozzarella
1 1/2 C of Shredded Cheddar [I used Sharp]
Cook your pasta sauce. I cooked mine 3 hours.
Note: reserve 1 cup of sauce for topping.
Cook your pasta al dente and drain into a large bowl.
To the pasta:
Crumble in Ricotta. [or scoop out small spoon portions - helps distribute evenly]
Add 1/2 cup of each shredded cheese.
Add pasta sauce [remember to reserve 1 cup]
Pour into baking dish [dishes].
Top with remaining sauce.
Top with remaining shredded cheeses.
If baking immediately bake at 350* for 1 hour.
If refrigerated, let sit at room temp 30 minutes and bake until hot & bubbly.
If frozen, thaw and bake until hot & bubbly.
