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BAKED ZITI! 1 lb. of ziti pasta about 1.25 qts. of homemade sauce (or Rao’s tomato basil sauce) 32 oz. of Ricotta 14 oz. of Polly-O mozzarella (cut into little one inch cubes) cracked black pepper and salt 3/4 cup of Locatelli Pecorino Romano (grated) fresh chopped Italian flat leaf parsley How To: heavily salt a large pot of boiling water and add 1 lb. of ziti; cook until aldente In a mixing bowl add Ricotta, 1/2 cup of grated Pecorino Romano cheese, about 5 oz. of mozzarella chopped into 1 inc
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