I used this recipe as a base and did some changes. I reduced the 3 pounds of ricotta cheese to 15 ounces. Thought 3 pounds was bit overkill on the cheese. However, I took the advise of the recipe poster and added 8 ounces of mozzarella cheese to the ricotta. Mozzarella is a must cheese in any baked ziti dish. It's what gives the baked ziti that gooey stretchy cheese component that you get on pizza. I used penne instead of ziti because that's what I had, but because I use Ronzoni 150 which has over 50 less calories per serving, I increased the pasta from 16 ounces to 20 ounces. I love pasta. I also made sure that when I cooked the pasta to cook it just before it gets al dente because it's going to cook again in the oven and if it's al dente before it goes in, the noodles will be too soft by the time it gets out of the oven. Feh. And that's not counting all the times you will be reheating the leftovers, if there are any, depending on how many people are coming to dinner. I made this for just 2 people to have over the entire week. I also topped the casserole with more mozzarella to get more of that gooey cheese effect. Make sure the mozzarella is fresh, not shredded. Shredded mozzarella won't give you the stretch that fresh mozzarella will.

Also, 1 1/2 hours is way too long to cook baked ziti. I looked at a lot of baked ziti recipes on the net, about 10 recipes, and every single one I looked at baked them on average 30-35 minutes. Oven temperature average 350-375°F.

Overall, this came out great with all the changes I made. Thanks to whoever posted this. It was very very tasty.