Gather all your ingredients in one area so it will make it easier to locate while cooking.

For the pasta, get a large pot and fill it 3/4 full with water and set on the stove to boil the water.

Once the water starts to boil, optionally add a bit of salt and the pasta. Stir the pasta once it is in the water as it will prevent sticking together.

Let the pasta boil for 13 minutes, even if the box says 11. I have found that the pasta is still underdone at the recommended time.

While the pasta is cooking, have a colander ready to drain the pasta and a large baking dish (I recommend the 13 x 9 size) sprayed with non-stick spray. Also, stir the pasta occasionally while cooking so it will not stick on the bottom or together.

Drain the pasta once the time is up in the colander. Return the pasta back into the pot and bring it back to the stove but not on the same burner!

Add the tomato sauce and the whole ricotta cheese to the pasta and stir together until it is well mixed.

Add the mozzarella cheese to the mixture and mix well, approximately 8 oz.

Place half of the pasta in the baking dish. Add a little bit more mozzarella cheese for the middle part and add the rest of the pasta on top. Add more mozzarella and Parmesan cheese on the top.

Place in the oven (375 degrees) for 28 minutes.