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Fly Creek Cider Mill Baked Ziti

1 pound ziti

1 (15 oz) container ricotta cheese

3 cups (12 oz) shredded mozzarella cheese, divided

1 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon chopped fresh parsley

1 jar Fly Creek Cider Mill Artichoke Walnut Pasta Sauce, or other FCCM pasta sauce


cup grated Parmesan cheese

Recipe Yield: Serves 6

  1. Preheat oven to 350 degrees F. Coat a 9"x13" baking dish or 3 quart casserole dish with cooking spray.
  2. In a pot of boiling, salted water, cook ziti until just barely tender; drain and place in a large bowl.
  3. Add ricotta cheese, 1-1/2 cups mozzarella cheese, garlic powder, salt and parsley to the ziti; mix well.
  4. Spread half the pasta sauce over bottom of prepared baking dish. Spoon ziti mixture into baking dish; cover with remaining pasta sauce, then sprinkle with Parmesan cheese.
  5. Bake 25 minutes, then top with remaining mozzarella cheese and bake 10 additional minutes, or until heated through.

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