1 lb. ziti
16 oz. Ricotta (part skim if desired)
16 oz. spaghetti sauce
Oregano
Garlic salt
1/2 lb. cubed Velveeta
12 oz. shredded Mozzarella cheese

Cook ziti al dente according to directions. Drain. Return to pot and add Ricotta, sauce, oregano, and garlic salt to taste, and Velveeta. Mix. Empty into greased 9 x 13 inch casserole. Spread Mozzarella on top. Bake at 325 degrees until bubbly. Serve with salad and garlic bread.