The Food Lab's No-Boil Baked Ziti Recipe | Dinners | Umami

Ingredients

• 1 pound ziti, penne, or other thick tubular pasta
• 6 cups homemade or high-quality store-bought red sauce (such as Rao's)
• 12 ounces whole-milk homemade or high-quality ricotta cheese (see note)
• 3 ounces Parmigiano-Reggiano, finely grated (about 11⁄2 cups)
• 2 large eggs, beaten
• 1 cup heavy cream
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh basil
• Kosher salt and freshly ground black pepper
• 1 pound whole-milk mozzarella cheese, cut into rough 1/4-inch cubes
• Cooking spray