There's something deeply satisfying about pulling a pan of golden, bubbling baked ziti from the oven. The cheese stretches perfectly when you serve it, and everyone at the table gets quiet for those first few bites. I've been making this three-cheese version for years now, and it's become my go-to for everything from Shabbat dinners to potluck contributions. This particular recipe came about when I was trying to recreate the baked ziti from my favorite kosher Italian restaurant. They closed during the pandemic, and I was desperate to satisfy that craving at home. After quite a few attempts, I figured out their secret was layering three different cheeses instead of just dumping them all together. The ricotta keeps everything creamy, the mozzarella gives you those Instagram-worthy cheese pulls, and the Parmesan adds that sharp, nutty flavor that makes the whole dish sing. The key to great baked ziti is actually undercooking the pasta by about two minutes. It sounds counterintuitive, but the ziti will finish cooking in the oven and absorb some of that sauce. If you cook it fully on the stovetop first, you'll end up with mushy pasta. I learned this the hard way after serving what I can only describe as pasta mush to my in-laws. They were polite about it, but I knew I had to do better. This dish feeds a crowd and reheats beautifully, which makes it perfect for meal prep or hosting. I like to serve it with a simple green salad and some garlic bread. The whole thing comes together in about an hour, and most of that time is hands-off baking.