Baked Ziti

1 1/2-2 lbs. ground chuck, browned, rinsed, & drained

32 oz. marinara sauce, I use D.M. 4 cheese or green pepper and mushroom

2 cans petite diced tomatoes, I use D.M. basil, garlic, & oregano

1/2 T. crushed red pepper flakes, optional

1 lb. ziti or rigatoni pasta (or similar size, like penne)

15 oz. ricotta cheese or cottage cheese

1/2 c. Parmesan cheese, grated

4 c. mozzarella cheese, shredded

1 egg

salt and pepper

Italian seasoning, optional

To browned and drained beef, add marinara sauce, diced tomatoes, and red pepper flakes. Bring to a bubble and then simmer 20-25 minutes while pasta is cooking. Cook pasta as directed, drain, and return to pot with the burner off. Combine ricotta, egg, Parmesan, & 3/4 c. mozzarella. Mix well. Add salt, pepper, and Italian seasoning, if using, to taste. Add cheese mixture to pasta and toss. Add a ladle full of meat sauce to pasta and cheese. Toss again. Place layer of sauce on bottom of sprayed lasagna dish. Alternate layers of meat sauce, mozzarella, and pasta mixture, and more Parmesan, if desired. End with mozzarella and Parmesan cheese. *Bake at 375 for 30-35 minutes. Serve with Caesar salad and garlic bread.

*may also be layered in lined or sprayed crockpot. Cover. Cook on high for 1 1/2 hours until melty and bubbly. Great way to keep warm for a group.