Note: This is my favourite recipe for Baked Ziti. It's from the side of the San Giorgio pasta box.
1 package (1 lb) of Ziti, uncooked
3 cups (about 28 oz jar) of Spaghetti sauce, divided
1 3/4 cups (15 oz) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/4 cup of fresh parsley or 1 tbsp dried parsley flakes
1 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp ground black pepper
3 tbsp grated Parmesan cheese
Heat oven to 375°F. Cook pasta according to package directions. In large bowl, stir together hot pasta, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.
In 13x9x2-inch baking dish, spoon pasta mixture; top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each).
Make-ahead directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to bake time.