Ok, I’ll admit it, it was baked shells. I didn’t have any ziti.
1 box medium shells (I used whole wheat)
1 jar pasta sauce of your choosing
1 small (15oz?) container of lowfat ricotta cheese
1 cup shredded mozzarella (I used part-skim)
1/4 cup breadcrumbs
pinches of oregano, black pepper
I cooked and drained the pasta and then added the jar of sauce – I used almost all of it because I didn’t want it to end up too watery at the end. There’s maybe a 1/4cup left in the jar, back in the fridge. I dumped the ricotta into a bowl and mixed in a third of the shredded mozzarella, some fresh black pepper, and some oregano, then I stirred the cheese mixture into the pasta and poured it all into a baking dish. I added the breadcrumbs to the remaining mozzarella, added some more oregano and pepper, and then sprinkled that over the top of the pasta.
After baking it at 350 for 30min it was bubbling and perfect. I considered putting it under the broiler to brown the top more, but I was too hungry to wait.