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.