Meatless Baked Ziti With Ricotta and Mozzarella

Bring 4 quarts of water and 1 tablespoon of Kosher salt to a boil. Add the ziti and cook for 1-2 minutes less than the package directions call for "al dente". While the pasta cooks, make the ricotta cheese mixture.

In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of parmesan, the egg, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and the black pepper. Stir until smooth and set the ricotta mixture aside.

Once the pasta has cooked, drain the noodles and set aside.

In a 2 quart saucepan or a large skillet, heat one tablespoon of olive oil over medium heat and cook the onions until soft, about 6-8 minutes. Add the garlic and remaining Italian seasoning and cook for about 30 seconds until fragrant.

Pour the marinara sauce over the onions and garlic and heat until bubbling, stirring occasionally. Once bubbling, turn the heat down to low and keep warm.

To assemble the baked ziti, spray a 13 x 9 inch baking dish with cooking spray and preheat the oven to 375F degrees.

Spread 1 cup of the warm tomato sauce on the bottom of the casserole dish. Add half the cooked ziti to the dish.

Spoon all of the ricotta mixture over the ziti and gently spread it into an even layer.

Spoon 1/2 of the sauce over the ricotta and noodles and spread evenly.

Add the rest of the cooked pasta and then top with the remaining sauce. Sprinkle the top of the sauce layer with 1/2 cup parmesan cheese and 2 cups of shredded mozzarella.

Bake in a preheated oven at 375F degrees for 35-45 minutes until the cheese is golden brown and the sauce is bubbling in the corners.

Remove the ziti bake from the oven and let sit for 10-15 minutes before serving. Serve with additional sauce and grated parmesan.