Cheater’s Cheesy Pasta Bake

 

2 (24-ounce) jars good marinara sauce

1 teaspoon Italian seasoning (optional)

1 pound tubular pasta, such as penne or ziti

8 ounces fresh mozzarella cheese, torn into bite-size pieces

1 (15- to 16-ounce) container whole-milk ricotta

½ cup (2 ounces) finely grated Parmesan cheese

Nonstick cooking spray or olive oil, for greasing

Kosher salt and freshly ground black pepper

 

Arrange a rack in the upper third of the oven and preheat the oven to 400°F. Pour the marinara into a 9 × 13-inch or 3-quart baking dish. Pour 1 cup water and the Italian seasoning (if using) into one of the jars, close the lid, and shake to get all the sauce in the jar. Pour that into the other jar, close the lid, shake, then pour the saucy water into the baking dish. Add the pasta and half the mozzarella and stir until combined. Spread into an even layer. Dollop the ricotta in spoonfuls on top, then sprinkle with the remaining mozzarella and the Parmesan. Coat a piece of aluminum foil with cooking spray or olive oil, then use it to cover the pan tightly, coated side down. Bake until the pasta is al dente and the sauce is bubbling, 30 to 35 minutes. Uncover and cook until the pasta is tender and the sauce is thickened, 10 to 15 minutes. Move the pan to the top rack, set the broiler to high, and broil until browned in spots, 2 to 3 minutes. Let cool for 10 to 15 minutes. Spoon the servings onto plates and season to taste with salt and pepper.