1 Pound ziti pasta, preferably Italian
2 Cups basic tomato sauce
2 Cups balsamella sauce
1 Pound fresh mozzarella — in 1/2″ cubes
1/2 Cup grated parmigiano reggiano
1/2 Cup fresh bread crumbs
Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt.
Cook ziti according to package instructions until al dente. Remove, drain and refresh in cold water. Drain again and place in large mixing bowl. Add tomato sauce, balsamella, mozzarella and grated cheese and stir to mix well. Divide among 4 gratin dishes, sprinkle with bread crumbs and bake in oven until bubbling and crusty on top, about 20 minutes. Remove from oven and serve immediately.