Pasta Al Forno

This simple baked pasta has been served at countless family gatherings, so those of us who don't partake of fish have something to eat (count on salmon for virtually all special occasions, with the exception of Thanksgiving… even our family has it limits).

Pasta Al Forno

1 lb. fusilli, penne or ziti
1 15 oz. container whole milk ricotta cheese
2 cups whole milk mozzarella, grated
1 cup Parmesan, freshly grated
1 egg
¼ cup Italian parsley, finely chopped
salt and pepper to taste
pinch of freshly grated nutmeg
3 to 4 cups marinara sauce

Preheat the oven to 375 degrees.

Mix half of the mozzarella and half of the Parmesan with the ricotta. Add the eggs, salt, pepper, parsley and nutmeg.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until almost al dente. Drain and toss with cheese mixture.

Spread 1 to 2 cups of marinara on the bottom of a buttered 13 by 9 baking dish. Spread cheese mixture and top with another 1 to 2 cups of marinara sauce. Cover with the remaining mozzarella and Parmesan. Bake until cheese is bubbling on top, approximately 35 to 45 minutes.