So it took over a week because I messed up and forgot the ziti at the grocery store but with some adjustments to the recipe so that I could bake the ziti instead of using the crockpot; we had a great meatless dinner.
I sort of winged this one so the measurements aren't exact, what home cook follows a recipe to the tee like its a science experiment ha ha!
1 lb ziti noodles
salt
15 oz. Ricotta (I used the skim version)
2 eggs
Fresh Basil (I used about 2 tbsp. of the kind you find in the squeeze tube)
1 package Philadelphia italian blend shredded cheese
Shaved parmesan
1 jar Mezzetta roasted garlic & carmelized onion pasta sauce
1 loaf italian bread
1 stick salted butter at room temp
2 tbsp. olive oil
1 tbsp. Italian Seasoning
2-3 tbsp. minced garlic (you can mince yourself or use the jar which I had on hand)
Cooking spray
Preheat oven to 400 degrees
Boil a large pot full of water salted with a large pinch of salt. Add Ziti and cook as long as directed on the package.
Meanwhile I prepared the ricotta filling in a medium size bowl. Mix together ricotta, 2 eggs, and basil until combined.
Once pasta is done and drained, it is time to assemble. Spray a large 9 x 13 casserole dish with cooking spray. On the bottom layer 2 large spoonfuls of sauce, top with 1/2 of the ziti noodles. Add the ricotta mixture as evenly as you can. Sprinkle about 1/2 cup of parmesan. Add another 2-3 spoonfuls of the sauce, remaining ziti noodles, then top with remaining sauce and cover with about 1.5 cups of the shredded cheese. Bake for 25 minutes.
For the italian garlic bread, cut the loaf in half lengthwise so you have 2 large loafs. Mix together the softened butter, olive oil, italian seasoning, and minced garlic. Stir until combined.
Butter both loaves and place on sheet pan butter side up. Bake at 400 for 12-18 minutes depending on how crispy you like yours. I did 18 as we like the crispy bread.
Serve ziti with a few extra shavings of parmesan and I had about 1.5 cups pasta with 2 slices of the bread for dinner.
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