Instructions: Preheat the oven to 350 degrees. In a large pot, bring at least 4 quarts of water to a boil. Add the ziti and salt to taste and cook, stirring frequently, until the ziti is al dente (tender yet firm to the bite). Drain the ziti, transfer to a large bowl and toss with about 3 cups of the Sunday Gravy and half of the Pecorino. Gently stir in the meatballs from the Sunday Gravy.

Spoon half of the ziti mixture into a 3 1/2-quart baking dish (a 9-by-13-by-2 inch baking dish works well). Spread the ricotta, mozzarella and half of the remaining Pecorino evenly over the top.

Pour 1 cup of the remaining Sunday Gravy sauce evenly over the top.

Top with the remaining ziti mixture. If the mixture looks dry, pour another cup of the Sunday Gravy over the top. Sprinkle the remaining Pecorino on top.

Cover the dish with foil. (The ziti can be refrigerated for up to 12 hours at this point. Remove the dish from the refrigerator about 30 minutes before baking.) Bake the ziti for 45 minutes. Uncover and bake 15 to 30 minutes longer, until the center is hot and the sauce is bubbling around the edges. Cover loosely with foil and let rest for 15 minutes before serving.

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