Bove's of Vermont

• 1 lb. penne pasta
• 2 cups shredded mozzarella cheese
• 8 oz. ricotta cheese
• ¼ cup freshly grated parmesan cheese (optional)

• 1 jar Bove's Romano Pomodoro Sauce
• ¼ cup freshly chopped basil
• 1 tsp. dried oregano
• ¼ cup bread crumbs (optional)

Preheat oven to 350°. Grease an ovenproof casserole dish with olive oil. Cook pasta according to directions on package and drain. In a large saucepan, simmer 1 jar Bove's Romano Pomodoro Sauce, oregano and ricotta cheese together until hot, stirring frequently. Gently stir in cooked penne and mixed well. Pour half of penne mixture into casserole dish, then sprinkle with half of the mozzarella cheese and all of the chopped basil. Top with the rest of the penne mixture, followed by the rest of the mozzarella cheese. If desired, mix Parmesan cheese and bread crumbs together and sprinkle on top. Bake at 350° for 30 minutes.

Serves 4