Heat two jars of Paesana marinara sauce. Once heated thoroughly, remove from heat and set aside.

Bring salted water to a boil and add all the pasta. Cook the pasta to no more than halfway through. In fact, cook it less than halfway through. About 4 minutes. Remember, the pasta will reach al dente texture in the oven.

When pasta is half cooked, drain completely. Reserve about a half cup of pasta water just in case you need to add moisture to the pasta and cheese mixture.

Preheat oven to 400-425 degrees.

Prepare both variations of mozzarella cheese dicing into medium-sized cubes. Mix in a bowl and set aside.

In a large bowl, ladle in some of the warm Paesana sauce, then add all of the pasta. Add more sauce and mix until completely combined.

Add the ricotta to the sauce and pasta and mix it all together. Generously sprinkle in some parm, then add a handful of both kinds of mozzarella cheese, reserving most of it to layer in the baking dish. Add salt to taste.

Add a base layer of sauce to the bottom of a baking dish, then add half the pasta. On top of that, add a layer of the diced mozzarella cheeses and a sprinkle of parm. Then add the rest of the pasta. Be sure the top layer is uneven and jagged.

Dot the top layer with more mozzarella cheese. Sprinkle with more parm and finish with a drizzle of olive oil.

Bake uncovered. After 30 minutes, check to see if the dish has sufficiently browned. If not, let it stay in the oven, but check it frequently to make sure it doesn’t get too dark. Finish in the broiler if desired.

Rest for about 5 minutes before serving.