Cook the rigatoni in a pot of boiling, salted water. Cook according to the package directions, but drain when the pasta still has some bite to it, maybe 2 minutes before the end of the cooking time. It is also going to cook in the oven, you do not want your pasta to be overcooked. Reserve a little cooking water.

Mix together the ricotta cheese, garlic, 1/4 cup Parmesan cheese, and 1/4 cup parsley. The rest of the cheese and parsley will be used for the top.

Season well with salt and pepper.

Add the ricotta cheese mixture and half of the tomato sauce to the pot.

Mix until it coats all of the pasta. If it is too thick, add a bit of the pasta water to thin it out.

Spread the pasta evenly into a 9×13 casserole dish.

Spread the rest of the pasta sauce over the top.

Add the mozzarella cheese, remaining Parmesan, and remaining parsley to the top.

Cover with foil and put the baked ziti in the fridge until you are ready to bake it off. Or cook it in a 350 degree oven for 30 minutes covered with tin foil. Take the tin foil off and cook for another 15 minutes or until the cheese is melted.

Let the pan sit for at least 10 minutes before you cut it.