Baked Rigatoni

I used to make baked ziti all the time, but it's fallen off of my old standby list of late. I decided to dust off the recipe and use it to stock the freezer. I went with rigatoni this time, but you can do it with any non-noodle pasta. It's super simple - even easier if you use jarred sauce instead of making your own. I'm not posting my sauce recipe since I've always been adamant about not giving it out unless you come over and make it with me. That's how my dad taught me to make it and it's a nice thing that I don't want to just put down on paper (or whatever the appropriate turn of phrase is for typing something in a blog). 

Baked Rigatoni

1 box rigatoni

1 batch homemade red sauce (or 1 jar)

15 oz. ricotta cheese

1/2 block mozzarella cheese, shredded (I would name that in ounces, but I don't have any in my fridge to help me cheat.)

1 handful flat leaf parsley, chopped

Cook rigatoni according to package direction. Aim for a little less cooked than al dente since it will cook in the oven. In a large bowl, mix together 3/4 of the sauce, the ricotta cheese, 3/4 of the mozzarella, and parsley. Add drained pasta and stir to combine. Transfer to casserole dish, top with remaining sauce and cheese. Bake until cheese browns on top.