8 ounces whole wheat penne pasta
1 cup part-skim ricotta
1 egg, lightly beaten
1 cup grated Parmesan
1 cup part-skim mozzarella, shredded
3 ½ cups of your favorite tomato sauce or approx 1 jar
Preheat oven to 450 degrees F.
Bring pot of water to a boil, add salt.
Cook pasta according to package instructions until al dente. Drain and set aside.
In a bowl combine ricotta, egg, ½ cup parmesan, and ½ cup mozzarella cheese. Season with salt and pepper.
In the bottom of a large glass baking dish or casserole pan, spread half of the tomato sauce.
Poor the penne pasta over the sauce.
Next top pasta with ricotta mixture.
Top with remaining sauce.
Sprinkle the top with remaining ½ cup Parmesan and ½ cup mozzarella cheese.
Put dish on a baking sheet to prevent bubbling over onto the oven.
Bake pasta for approximately 25 minutes until the top is browned.