1 1/2	cups	heavy cream
9	lbs.	ziti pasta
1	#10 can	Contadina Spaghetti Sauce
1 1/2	lbs.	ricotta cheese
12	oz.	eggs, beaten
4	oz.	Parmesan cheese, grated
2	lbs.	Mozzarella cheese
2	tbsp.	fresh basil leaves

Combine Contadina Spaghetti Sauce and heavy cream; blend well. Pour creamy sauce over cooked ziti pasta; mix well and set aside. Combine ricotta cheese, beaten eggs, grated Parmesan cheese and basil leaves; mix well. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat. Top each pan with 1 pound mozzarella cheese. Bake in 350-degree F. conventional oven 30-35 minutes, or 300-degree Convection oven 20-25 minutes.

Makes 40 8-ounce servings