Classic Baked Ziti

1 lb cooked ziti or penne ( cook for half the reccomended time and set aside).

4 cups home made or store bought marinara sauce

1 lb fresh rikotta cheese

1 cup freshly sliced Fontina cheese

1/2 cup freshly grated parmigiano reggiano cheese

15 to 20 fresh basil leaves roughly torn

pinch red pepper flakes

Preheat oven to 350*F .  Set aside a 13 by 11 baking dish.

Toss the cooked pasta with 1 cup of sauce . Stir in red pepper flakes ( optional ) and fresh basil. Set aside.

Pour in 1 cup of sauce in the base of the baking dish , spread it out to cover the entire base of the dish . Pour in and spread the sauced pasta .

Top the pasta with spoonfuls of rikotta , make sure to cover the pasta evenly , top with more basil .

Top the pasta and basil with 1 cup of marinara sauce , spread it to cover the pasta well . Sprinkle on 1/2 the Parmigiano cheese and half the fontina cheese .Cover with the final cup of sauce and the rest of the cheese . This may seem excessive sauce but , during baking , as the pasta continues to cook , the dish will dry as it cooks without adequate liquid .

Bake for 20 to 30 minutes , until the cheese is bubbling and lightly browned . Serve