Baked Ziti

• Salt
• 1 lb ziti rigate (with ridges) or rigatoni
• 2 c ricotta cheese
• Grill seasoning, such as McCormick's Montreal Steak Seasoning
• A couple of handfuls of grated Parmigiano-Reggiano
• 1 T extra-virgin olive oil
• 1 to 2 garlic cloves, chopped
• Crushed red pepper flakes
• 1 c crushed tomatoes or tomato sauce
• A few fresh basil leaves, torn or chopped

1. Preheat oven to 375 degrees.
2. Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
3. Drain the ricotta cheese in a strainer or a colander lined with paper towels.
4. Place the drained ricotta in a 9 x 13-inch casserole dish and season with some grill seasoning and a few handfuls of Parm cheese.
5. While the pasta cooks, heat the EVOO in a small pan over medium heat.
6. Add the garlic and a pinch or two of red pepper flakes and saute for a minute or two, then stir in the tomatoes and basil. Reduce heat to low.
7. Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parm, and bake until the cheese browns, about 15 mins.

salt, rigate, ricotta cheese, grill seasoning, couple, t, garlic, red pepper, tomatoes, fresh basil

Taken from www.epicurious.com/recipes/member/views/baked-ziti-50042601 (may not work)