Baked Penne Pasta

• 16 ounces penne rigate (also called mostaccioli)
• 2 eggs
• 15 ounces ricotta cheese or 15 ounces cottage cheese
• 3/4 cup parmesan cheese, grated
• 1 tablespoon dried parsley
• 48 ounces marinara sauce (I use Barilla sauce)
• 3 cups mozzarella cheese, shredded and divided

1. Preheat oven to 375 degrees. Spray a 9x13 pan with no-stick spray.
2. Cook pasta according to package directions (do not overcook). Drain.
3. Beat eggs in a small bowl. Stir in ricotta cheese, parmesan cheese and parsley.
4. To assemble casserole:
5. Layer 1: Spread 2 cups marinara sauce to cover the bottom of the pan.
6. Layer 2: place 1/2 of the pasta over the sauce.
7. Layer 3: Spoon 1/2 the cheese mixture over the pasta by tablespoonfuls and spead to distribute evenly over the pasta.
8. Layer 4: sprinkle evenly with 1 cup mozzarella cheese.
9. Repeat above layers.
10. To finish, spread the last 2 cups of marinara sauce over casserole and top with last 1 cup of mozzarella cheese.
11. Cover with foil and bake 60-70 minutes, until hot and bubbly.
12. Uncover, bake 5 minutes more until cheese is melted.

penne rigate, eggs, ricotta cheese, parmesan cheese, parsley, marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/baked-penne-pasta-351231 (may not work)