Mario Batali's Baked Pasta with Ricotta: Pasticcio di Maccheroni con la Ricotta

Just to kick this comment off the correct way and not have any discrepancies, I absolutely loved, loved, loved this recipe.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14263,00.html

In my opinion you just cannot go wrong with pasta, sauce and ooey gooey wonderful cheese. I loved that he used caciotta in his recipe, it added another level of flavor to the sauce. The red wine added a depth of that I love and will constantly use in my own ziti recipe as often as I can.

My only suggestion is that I really enjoy Italian sausage in my ziti, but other than that, perfecto.

This recipe is one for the recipe box.

-Diva