1 Pound Dried Ziti
1 Jar of Marinara Sauce
Ricotta Cheese (15 ounces)
Mozzarella Cheese (16 ounces)
Pecorino Romano Cheese (about 5 ounces)
1 egg yoke
Freshly ground nutmeg (generous pinch)
Fresh Flat Leaf Parsley (handful)
Extra Virgin Olive Oil

Prep-Get large pot of water boiling and salted
Cut Mozarella into small cubes
Grate Pecorino Romano
Separate egg yoke from white
Fine Chop Parsley Mix Ricotta,
1/2 Pecorino Romano, Parsley & egg yoke well in large bowl
grate the nutmeg right into the mixture
Boil Ziti per package instructions, then drain well
Warm tomato sauce
Fold cooked Ziti and Mozzarella cubes and warmed sauce into the cheese mix

Pre Heat Oven to 425 degrees
Transfer mixture into Olive Oil prepared baking dish
Top with remaining Grated Pecorino Romano Cheese
Drizzle with Olive Oil
Cook about 25 minutes until golden/crisp/bubbly