Simple Baked Ricotta + Marinara Pasta

If you do not have a dutch oven sitting in your kitchen, it's time to go get one.  It not only serves as a medium stock pot but also for wonderful slow-cooked meats, soups, and stews.  This specific meal that I am sharing with you is a one-pot meal, which again, dutch ovens are perfect for these types of meals.

The Ingredients:
Serves 4-5

2 2/3 Cups Tomato Sauce (When I don't have time to make my own, we like to have on-hand Trader Joe's Organic Tomato Basil Marinara)
8 oz Whole Milk Ricotta Cheese (Also like to get my ricotta at Trader Joe's -comparatively it's pretty creamy and smooth to several others I've tried)
1 lb Pasta (I used Trader Joe's Organic Brown Rice +Quinoa Fusilli pasta-which is Gluten Free)
12 oz Whole Milk Shredded Mozzarella

The Steps:
Preheat oven to 450 degrees

1) Cook the pasta according to the directions.  Drain and set to the side of the dutch oven.

2) Then begin to layer in this order:
                                     2/3 Cup Sauce
                                     1/2 of the Pasta
                                     4 oz Ricotta, in dollops
                                     4 oz Mozzarella
                                     1 Cup Sauce
                                     Remaining 1/2 of the Pasta
                                     Remaining 4 oz of the Ricotta, in dollops
                                     Another 1 Cup of Sauce
                                     Topped off with 8 oz Mozzarella

First Layer

Second & Final Layer

3) Bake at 450 degrees with the lid on for 20 minutes.  Then remove lid and bake another 5-10 minutes or until slightly bubbling and cheese had lightly browned.  Then dish up!