- 1 pound fresh mozzarella cheese
- 1 cup, approximately, grated parmesan cheese
- 28oz diced tomatoes
- 15oz tomato sauce
- 6oz tomato paste
- 2-3 tbs Epicure Marinara Sauce Mix
- 1 pound dried ziti pasta
- 1/2-1 cup broth or water
- 1 (15 to 16-ounce) container whole-milk ricotta cheese
Drain and cut 1 pound fresh mozzarella cheese into 1/2-inch cubes.
Pour the canned tomato products and water with the Marinara Sauce Mix in the baking dish. Stir. Add 1 pound dried ziti pasta, the cubed mozzarella, and half the Parmesan cheese. Toss to combine everything evenly. This should be very wet because the pasta will soak up the liquid. I sometimes add more water if I feel it's needed. I like to see a little liquid between the pieces of pasta.
"Plop" the ricotta evenly over the top and gently stir. Keep a few large pockets of ricotta here and there. Spread the mixture into an even layer and sprinkle with the remaining Parmesan cheese. Cover the dish tightly with aluminum foil.
Bake at 350 (or higher if you want it faster and will keep an eye on it) until the pasta is almost tender but still quite al dente, about 40 minutes. Uncover and continue baking until the pasta is tender, about 20 minutes more. If it's your first time making it, feel free to peek to see if a little extra water might be needed.
If you like, add your favorite Italian garnishes, like fresh basil or parsley.
This will get nice and bubbly as it cooks. Make sure your ingredients do NOT overflow at all as you assemble them.
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