Now I know it’s called baked ziti but I use penne because I like how the little ridges hold the cheesy goodness. I also am not a fan of ricotta but I am a fan of melty cheese pockets so I also use diced whole milk mozzarella.
Start by boiling your pasta in salted water based on package instructions for al dente. I normally go a minute over but this will also be baking in the oven.
Dice half the block of mozzarella and shred the other half. Place the shredded cheese aside. Mix your ricotta, egg, parsley, salt, onion powder, pepper, and grated cheese in a bowl. Add in half a cup of sauce and mix.
Pour a cup of sauce in the bottom of your baking sheet and another cup into your drained pasta. Toss the pasta to coat and absorb the sauce and then mix in your cheese mixture.
Place half of the cheese and pasta mixture in the baking sheet on the sauce and cover with a layer of sauce. The goal is just a covering not saturation. Place the rest of the pasta mixture on top and now cover with just enough sauce to fill the nooks and grannies. Cover with shredded cheese and then cover the pan with tin foil. Bake at 350 in the oven for 30 minutes.
You should have about one and half to two cups of sauce left, place that aside for serving. 
Ingredients:
Sauce(About five to six cups)
8 ounce block of whole milk mozzarella
2 cups whole milk ricotta
1/2 cup Parmesan Cheese
1 egg
Box of Ziti or Penne
1/4 tsp salt
1/4 tsp pepper
1/4 onion powder
1.5 tablespoons parsley
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