1 pkg Anna Long Ziti (1 lb)
1-15 oz container Ricotta Cheese
1 jar Cento Vodka Pasta Sauce (25.5 oz)
1/2 cup Mozzarella Cheese, shredded
2 tbsp Parmesan Cheese, grated
2 tbsp Pecorino Romano, grated

Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain pasta, drizzle with oil, and lay in a flat row on a sheet pan to cool. Preheat oven to 350F and oil a 9×13 baking dish. In a medium bowl, combine vodka sauce and ricotta cheese, mix well. Begin by layering ¼ sauce mixture in bottom of pan. Assemble long ziti horizontally in the dish, cutting off the ends as needed to fit. Layer 1/4 sauce mixture and top with a layer of long ziti, facing vertically. Add ¼ sauce mixture and top with last layer of long ziti, facing horizontally. Top with remaining sauce mixture, parmesan and Romano cheese. Cook in the oven for 30 minutes, or until cheese is bubbling. Serves 4-6.

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