This recipe is very flexible; you do need a big casserole pan, though.
Preheat oven to 375 degrees. Start water boiling for ziti.
--Large bowl and a 3 quart casserole pan
--1 16 oz box cooked Ziti (or other noodle pasta)
--28 oz jar spaghetti sauce--can substitute crushed tomatoes for part of it, or homemade sauce in the same amount
--16 oz ricotta cheese (lowfat is okay, no-fat is okay)
--2 cups shredded mozarella
--1 egg, slightly beaten
--2-4 cloves crushed garlic (to taste, really)
--1 tsp dried oregano (use more if fresh oregano)
--1/4 tsp pepper
--1 tbs grated Parmesan
--1 15 oz package each of frozen spinach and broccoli, thawed (I usually just put the boxes on a paper towel in the morning and use the thawed stuff in the evening) (fresh veges can be used, of course, but this recipe was intended for laziness)
--Other options: shredded carrots, sliced mushrooms, sliced artichoke hearts, chopped onion, etc.. If you add too many things, you need a bigger pan.
Combine ziti and veges and cheeses and egg and spices plus 1 and 1/2 cups spaghetti sauce in large bowl. Mix together.
Pour 1/2 cup spaghetti sauce into bottom of casserole pan.
Spread ziti mixture evenly over sauce. Top with remaining 1 1/2 cups spaghetti sauce; sprinkle with parmesan.
Cover with foil and bake for 30-35 minutes or until hot and bubbly.
Makes about 8 servings.