Recipe

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• 6 cups ziti pasta
• 3 cups spaghetti sauce, divided (about 28oz. jar)
• 1 3/4 cups ricotta cheese (150z.)
• 2 cups shredded mozzarella cheese
• 1 tbsp dried parsley flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp of grated parmesan cheese

• 1 Heat oven to 375.
• 2 Cook pasta according to directions (I cook it al dente).
• 3 Drain pasta.
• 4 In a large bowl, stir together pasta, 1-1/2 cups of spaghetti sauce, ricotta, mozzarella, parsley oregano, basil, garlic powder and salt and pepper.
• 5 In a 13x9x2 inch baking dish, spoon in pasta mixture.
• 6 Top with remaining 1-1/2 cups sauce.
• 7 Sprinkle with Parmesan cheese.
• 8 Cover with foil.
• 9 Bake 30-40 minutes until hot and bubbly* Make ahead directions: Prepare recipe as directed but do not bake.
• 10 Cover with plastic wrap, then foil.
• 11 Refrigerate up to 24 hours.
• 12 Remove plastic wrap and replace foil.
• 13 Bake as directed above.