Baked Penne with Ricotta Cheese

Brian and I made this with Italian sausage and we both thought it was quite good. We fried them in a pan first until brown, then sliced them fairly thin. We layered them in with the Marinara sauce. A quick and easy weekday recipe, especially in the winter when you want a heartier meal. Without the sausage it is lighter.

1 pound penne, cooked according to package instructions
1 container (15 oz.) ricotta cheese
1 pound shredded mozzarella cheese, divided in half
1 recipe Marinara Sauce
½ cup Parmesan cheese

Place the cooked penne in a large bowl. Add half the mozzarella and all of the ricotta cheese, mix well. Cover the bottom of a 9x13 baking dish with half the Marinara Sauce, spoon in the penne mixture. Cover with the other half of the Marinara Sauce, sprinkle with the Parmesan cheese. Top with the remaining mozzarella. Bake in a 350 degree oven for 20-30 minutes.