Ingredients: 1 jar (1 lb. 8 oz.) spaghetti sauce (I used Prego) 1 1/2 cups water 1 container (15 oz.) ricotta cheese (I used cottage cheese) 2 cups shredded mozzarella cheese (about 8 oz.), separated 1/4 cup grated Parmesan cheese 12 ounces uncooked, gluten-free ziti pasta (used 12 oz. instead of the original 8 oz.)
Instructions:Preheat oven to 400°.
Combine Sauce with water in large bowl. Stir in ricotta cheese, 1 cup mozzarella cheese and Parmesan cheese, then uncooked ziti.
Evenly spoon ziti mixture into 13 x 9-inch baking dish.
Cover tightly with aluminum foil and bake 55 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese.
Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
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