Categories: Pasta

Ingredients

• For Ziti Sauce:
• 3 tbsp Fontina, shredded
• 1 tsp garlic pepper seasoning
• 1/2 cup ricotta
• 4 cups tomato sauce
• 1/4 cup mozzarella, shredded
• 2 cups Alfredo sauce
• 1/2 tsp garlic powder
• For Ziti topping:
• 3 cups mozzarella, shredded
• 1 tbsp garlic, fresh and chopped
• 3 tbsp flat-leaf Italian parsley, fresh and chopped
• 1/2 cup Italian breadcrumbs
• 3 tbsp vegetable oil
• 3 tbsp each Romano and Parmesan cheese, grated
• Other ingredients:
• 1 cup mozzarella, shredded
• 1 lb. dry ziti pasta

Directions

1. In a large bowl, combine the entire ingredients for the sauce; mix well. Cover and let refrigerate until ready to use.

2. For topping: Whisk shredded mozzarella with Italian breadcrumbs, grated Romano and grated Parmesan in a medium bowl.

3. Add in the oil, garlic and parsley; mix until blended thoroughly. Cover and let refrigerate until ready to use.

4. en ready, lightly spray a large casserole or 13×9-inch baking dish with nonstick spray and preheat oven to 375. Cook ziti as directed.

5. Pour 1/2 cup of the prepared ziti sauce into the prepared dish and using a large spoon, evenly spread it over the bottom.

6. When done, drain the excess water and transfer the hot pasta into the bowl with the leftover sauce. Thoroughly mix and pour into the baking dish.

7. Spread a cup of the shredded mozzarella on top of the sauce and pasta mixture.

8. Top the mozzarella with the prepared Ziti topping, spreading evenly.

9. Place pan on the middle rack of your oven and bake for 35 to 40 minutes, until cheese is bubbling and top is golden brown.

10. Remove immediately and serve warm.

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