Bring a pot of salted water to a rapid boil and cook the penne al dente, about 4-5 minutes. Drain pasta and set aside, reserving 1/2 cup of the pasta water.
In a large bowl, combine the Tomato Ricotta Sauce with the reserved pasta water, the cooked penne, and 1/4 cup of the grated Parmesan.
Pour into an oven-safe dish and top with shredded mozzarella and remaining Parmesan. Bake for 25-30 minutes or until cheese is browned.
Remove from heat and garnish with parsley. Serve hot alongside some crusty bread and a hearty salad.