Baked Penne Pasta - cooking recipe

Ingredients

16 ounces penne rigate (also called mostaccioli)
2 eggs
15 ounces ricotta cheese or 15 ounces cottage cheese
3/4 cup parmesan cheese, grated
1 tablespoon dried parsley
48 ounces marinara sauce (I use Barilla sauce)
3 cups mozzarella cheese, shredded and divided

Preparation

Preheat oven to 375 degrees. Spray a 9x13 pan with no-stick spray.
Cook pasta according to package directions (do not overcook). Drain.
Beat eggs in a small bowl. Stir in ricotta cheese, parmesan cheese and parsley.
To assemble casserole:
Layer 1: Spread 2 cups marinara sauce to cover the bottom of the pan.
Layer 2: place 1/2 of the pasta over the sauce.
Layer 3: Spoon 1/2 the cheese mixture over the pasta by tablespoonfuls and spead to distribute evenly over the pasta.
Layer 4: sprinkle evenly with 1 cup mozzarella cheese.
Repeat above layers.
To finish, spread the last 2 cups of marinara sauce over casserole and top with last 1 cup of mozzarella cheese.
Cover with foil and bake 60-70 minutes, until hot and bubbly.
Uncover, bake 5 minutes more until cheese is melted.