1 lb ziti
15 oz part-skim ricotta
8 oz shredded mozzarella cheese (low moisture, part skim)
¼ cup grated parmesan cheese plus some for topping
½ cup fat free half and half
2 ½ cups tomato sauce
2 tbsp granulated garlic
1 tsp white pepper
1 tbsp dried basil
2 tsp dried oregano
2 tbsp Extra Virgin Olive Oil
Cook ziti al dente, drain and mix with 1 tbso EVO to keep from sticking. Preheat oven to 350 degrees.
While ziti is cooking, separate out ¼ cup mozzarella and set aside. In a large mixing bowl combine the remaining mozzarella, ricotta, parmesan, half and half, ½ cup tomato sauce, garlic, pepper, basil, oregano and 1 tbsp EVO. Mix well with a spoon until smooth. Stir in the cooked ziti until evenly mixed.
Pour mixture into a 13” x 9” casserole dish. Pour remaining tomato sauce over the top, distributing it evenly with the back of a spoon. Sprinkle the reserved mozzarella over the top. Sprinkle parmesan over the top.
Cover with foil and put in preheated oven. Bake 15 minutes then remove the foil and bake an additional 10 minutes. Remove from oven and allow to cool slightly before serving.