1 pound box rotini
2 jars of good-quality, tomato based pasta sauce (recommended Newman’s Own Sockarooni)
1 pound organic or responsibly raised ground beef (like Laura's Lean Beef)
32 ounces part-skim ricotta cheese
4 cups shredded mozzarella
Preheat oven to 350ºF.
Lightly grease a 9x13 glass pan.
Cook rotini according to package directions.
While rotini is cooking, heat a large sauté pan to medium high and cook beef until brown.
Reduce heat to low and add 1 1/2 jars of sauce to the beef in the pan.
Stir until sauce is heated through.
When pasta is cooked to al dente, drain well.
Spread a thin layer of the non-meat sauce (the sauce still in the jar) in the bottom of the pan.
Top with a layer of rotini, followed with meat sauce.
Drop heaping spoonfuls of ricotta on top of the sauce, followed by mozzarella.
Repeat with another layer of rotini, meat sauce, ricotta, and mozzarella.
Top with the last of the rotini and non-meat sauce.
At this point, you should have three layers of rotini sandwiching two layers of meat sauce, ricotta, and mozzarella.
Lightly grease a piece of aluminum foil and place the greased side down on top of the pasta.
Crimp foil and place pan in oven.
Bake 35 minutes or until the sauce is bubbling.
Remove foil, top with more mozzarella and some Pecorino Romano and bake another 5 minutes.