8 oz Ziti or Penne pasta
1 32 oz jar tomato-basil spaghetti sauce
1 16 oz container ricotta cheese (whole milk or low-fat)
1 C shredded mozzarella cheese
1 large egg
Preheat oven to 350 degrees. Cook pasta according to package directions
and drain after cooking. In the meantime, empty ricotta cheese into a
mixing bowl. Make slight indentation in ricotta. Break egg shell and
place egg in the well. Mix egg into ricotta with wooden spoon. (You can
do this with your hands if you want. It feels kind of weird but fun. I
think my son will love squishing it when he gets older). When egg has
been mixed in somewhat, add mozzarella cheese and mix until well
distributed. Put pasta back in pan that it cooked in. Add spaghetti
sauce, reserving about 1/2 cup. Add cheese mixture. Stir all together.
Place pasta/sauce/cheese mix into 8 inch square glass baking dish.
Distribute reserved sauce over the top. Sprinkle parmesan cheese over
the top. Bake for 40 - 45 minutes. Makes 6 servings.