Quick-Bake Creamy Ziti Casserole

1. Preheat Oven and Soak Pasta

Adjust your oven rack to the middle position and preheat your oven to 400°F (200°C). Place the pasta in a large bowl and cover it with hot salted water. Let the pasta soak for 30 minutes.

2. Prepare Sauce Mixture

In a large pot, pour in 3 cups of your red sauce. Add the ricotta, half of the grated Parmigiano, the beaten eggs, heavy cream, and half of the minced parsley and basil. Stir everything together until well combined, then season with kosher salt and freshly ground black pepper to taste.

3. Combine Pasta and Sauce

Once the pasta has soaked and is tender but not fully cooked, drain it well and add it to the pot with the sauce mixture. Toss in half of the mozzarella cubes and stir to combine everything thoroughly.

4. Assemble and Bake

Transfer the mixture to an ungreased 9x13-inch baking dish, spreading it out evenly. Spoon the remaining 1 cup of red sauce over the top and scatter the leftover mozzarella cubes across the surface. Lightly grease a sheet of aluminum foil with cooking spray and cover the baking dish tightly with the foil. Bake for 45 minutes.

5. Uncover and Continue Baking

After 45 minutes, uncover the dish and continue baking for another 15 minutes, or until the cheese begins to brown and bubble.

6. Finish and Serve

Remove the casserole from the oven and sprinkle with the remaining grated Parmigiano. Let it cool for about 10 minutes to set. Garnish with the remaining parsley and basil before serving.