Baked Ziti w/Salami

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Ingredients:
Kosher salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) tomato sauce (about 3 1/2 cups)

12 pieces of salami

Directions:
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.

In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.

In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce.  Then layer the salami on top the tomato sauce. Top with ziti/pasta, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

* Tara Notes:

I used tri-colored pasta as that was what I had on hand and also added a layer of salami.

I would use half the ricotta mixture the next time i make it.


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