- 1 lb penne pasta
- 2 16-oz jars marinara sauce
- 16 oz mozzarella
- 1 16-oz container ricotta
- 1 block Jack cheese
- 1 large saucepan
- 1 9 x 13" casserole dish
Preheat oven to 375°F.
In a large saucepan, cook penne pasta until al dente.
in a 9 x 13" casserole dish, pour just enough marinara sauce to coat the bottom of the dish.
When pasta has cooked, drain and then mix in 1 entire jar of marinara, and mozzarella, ricotta, and Jack cheese, reserving about 1/2-3/4 cup of mozzarella.
Pour pasta mixture in casserole pan and pour remaining marinara and mozzarella on top.
Bake covered for 10 minutes, then uncovered for 10 to 15 minutes more, or until cheese is brown and bubbly.