In My Kitchen: A Cookbook
An Italian-ish classic.
A large baking dish, casserole, or other oven-safe dish
Pre-heat your oven to medium/hot (300-400)
Cook the sauce. When it's started simmering, put on the pasta water.
Pasta, dried or fresh, around 1 pound
Shells are a good choice here, but tubes and other shapes would be fine.
Put the pasta in a bowl, pour the sauce over it, and toss them together by lifting up through the pasta with tongs or a serving fork.
Alternately, put the pasta in the sauce pot and stir on low heat for a minute or two to combine.
Ricotta cheese, 2 pounds
Eggs, around 1 per pound
Beat the eggs into the ricotta.
Adding the egg will make the ricotta firmer when cooked.
Parmesan cheese, around 1 cup, coarsely grated
Mozarella cheese, 1 pound, coarsely grated or thinly sliced
Goat cheese, a large log, crumbled or cut into pieces
Scoop several spoonfuls of pasta and tomato into the bottom of the baking dish to form a thin layer, then spread out a couple spoonfuls of ricotta and scatter in some parmesan or other cheeses, then make another pasta layer, continuing until you've used up all your ingredients.
Try to end up with a top layer of pasta and tomato sauce, with the last of the parmesan scattered on top of that.
Optionally, for a crunchier topping, add:
Bread crumbs, around half a cup, scattered over the top with the parmesan.
Optionally, for a softer top, cover the pan in tin foil for most of the baking time.
Place pan in middle rack of oven and cook for around half an hour, or until it's hot all the way through.
Set aside to cool for several minutes before serving, to allow it to set.
Parmesan cheese, finely grated