I made this for dinner the other night. It was super tasty and real easy.
It was in one of my williams sonoma books. I altered it a bit. Here is the recipe:
1 C ricotta
2 C shredded Romano ( I used a mixture of Asagio, Parmesan and Romano)
1/2 lb or 8 oz. Fresh Mozzarella cheese
1 lb box of Ziti
1 can diced tomatoes
1 jar tomato sauce ( I go for Prego Traditional)
1/2 C chopped fresh parsley
1 small onion diced
3 cloves garlic, diced
1 egg yolk
Preheat oven to 425. Grease a 3 qt baking dish. I used a 13" x 9" baking dish. Bring a salted pot of water to boil. Cook Ziti until al dente according to package directions.
Meanwhile in a large saucepan over medium high heat cook garlic and onion in a little bit of olive oil until onion is transparent. Add in diced tomatoes and tomato sauce.You can turn down the heat some since you just need to be heating up the sauce.
In a large bowl mix together Ricotta, 1/2 of the Romano cheese, egg yolk, and parsley.
When pasta is done drain and add to cheese mixture.
Add the mozzarella to the tomato sauce and let melt a little. When it is mostly melted add tomato sauce to the pasta and cheese mixture.
Pour pasta and sauce into baking dish. Top with remaining 1/2 of Romano cheese and drizzle with olive oil. Bake about 20 minutes until slightly brown and bubbling. Let sit 5 minutes before serving.