A simple choice for times when you want something more than just pasta, but don’t have the time to make a lasagna.
- One pound of pasta, cooked as usual. (I prefer medium-sized shapes such as shells, spirals, or penne.)
- One quart tomato sauce
- One pound ricotta cheese
- One pound (or a bit less) mozzarella cheese, sliced or coarsely grated
- Quarter pound parmesan cheese, grated
- Optionally some cooked spinach or other vegetable
Turn the oven to 375°.
Select a two- or three-quart casserole dish (such as a 9x12x2″ glass baker).
Combine the pasta and tomato sauce and stir together.
Layer half of the pasta into the dish. Add the ricotta, then the vegetables (if any), then half of the parmesan and half of the mozzarella. Finish with the rest of the pasta.
Bake for about 30 minutes (and add ten minutes if your sauce wasn’t).
Remove from the oven and spread the remaining mozzarella and parmesan over the top, then bake for another five minutes or so until it’s melted.