Baked Ziti

Who could deny a delicious baked pasta dish? I don't think my willpower is any match for it. Honestly, any opportunity I have to make a large batch of baked ziti I am GAME. Sure, this actual recipe doesn't include ziti - we're more of rigatoni lovers here - but baked pasta oozing with melted cheese and ricotta is never a bad time.

Let's face it: carbs are always put to shame because of their reputation at being starchy, filled with refined sugar and not the best of nutrients. I am someone who struggled significantly with food, diets, weight-loss for YEARS, especially when I was in my late teens/early 20s. I finally decided to give up binge eating, starving, obsessing, counting, and restricting myself of any food, as it has its own purpose and place. I absolutely love carbs. Breads, pastas, you name it -- why can't we enjoy it from time to time? Making this baked ziti reminds me of how much I love simple, underrated pasta dishes, and reinstates my love of carbs all over again.

Baked Ziti Tips:

• The more marinara, the better. Baked pasta dishes tend to dry out if it's not well sauced. Make sure to use enough so that the pasta is kept moist.
• Don't overcomplicate. Simple is key here. Add the spices, ricotta, marinara, and mix. Don't get fancy. This isn't the Met.
• Broil, or bake on top rack to get that cheese nice a browned, crispy, bubbly, all the adjectives.

WHEN you make this, you have to let me know your thoughts. Comment, share, like and follow me on instagram (links at the bottom of this post). I promise this will be a go-to recipe time and time again for family, friends, and perfect for those busy weeknights.