Preheat oven to 350 degrees F. Lightly spray a two-quart casserole. Have all ingredients prepared and ready to go:

Cut fresh mozzarella, if using, into 1/2 inch by one-inch cubes. If this is a struggle because the Mozzarella is too soft, try cutting it with string or dental floss.

Cook pasta according to directions in good amount of salted, boiling water until a little less than al dente. Stir gently now and then.  Drain well, shaking, but do not rinse. Place back into hot pan.

Add the sauce, the fresh mozzarella (see note for grated mozzarella) and herbs, stir and place in casserole dish. Sprinkle with Parmesan and bake JUST until cheese is melted and the casserole is hot and bubbly, about 10 to 15 minutes, no longer than 20 at the most.

Sprinkle with chopped parsley and serve.

Note: If using grated mozzarella, do not mix in. Instead, add the sauce to the pasta along with any herbs, then layer the casserole, pasta, mozzarella in small handfuls, then the pasta. Top with Parmesan and/or Mozzarella.

Nutrition for the Baked Ziti: or Penne: Per Serving: 454 Calories; 20g Fat (38.9% calories from fat); 20g Protein; 50g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 956mg Sodium.  Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 3 Fat.