Baked Ziti - a lazy lasagna

Baked Ziti - a staple of buffets everywhere. You'll need a batch of tomato sauce - check out the side page for how to make that.
Ease: 2

Need:
Tomato Sauce - a three-can variation of the Tomato Sauce in the sidebar
An appropriate pasta - you'll want something tubular. Ziti, Mosticolli, Rigatoni, Penne all work just fine
Block of Mozzarella cheese
16oz Ricotta cheese
1 egg

Pre-heat oven to 350

In a medium pot, boil the pasta according to the directions. I like my pasta on the al-dente side (Italian for 'with bite'. It's slightly less-done than 'normal' and yields a bit more of a chewy texture), so I usually only cook it for 8 minutes.

Drain pasta in a colander.

You can use either an 8x12 or two 8x8 baking dishes. Either case, pasta goes in the baking dish. Ladle most of the sauce into the dish with the pasta, reserving about 1 1/2 cups for later.

In a separate bowl, crack the egg and beat slightly. Add the Ricotta cheese and mix thoroughly.

Add the Ricotta-egg mixture to the pasta and sauce and stir thoroughly.

Cover the baking dish with aluminum foil and bake at 350 for 35 minutes. While this is cooking, grate about half the block of Mozzarella cheese.

Take the aluminum foil off the baked ziti and sprinkle the grated Mozzarella on top. Put back in the oven, crank the heat up to 400 and cook for 10-15 minutes. The cheese on top should get bubbly and start to brown.

Scoop onto a plate, top with extra sauce if you want and enjoy.