Bring a large pot of water to a boil and add the salt (if desired). Cook the dry ziti according to package directions for “al dente”. Drain well and place in the refrigerator for 1 hour.
While pasta is chilling, line a 9-inch springform pan with parchment paper, bottom and sides. Spray all sides generously with cooking spray.
Preheat the oven to 350°F degrees. To build the honeycomb cake, prop the springform pan on its side. If you place the springs on the bottom it will stabilize the pan. Start with a few shreds of cheese and then start lining the pan with ziti pieces. After every other layer, sprinkle just a few shreds of cheese to help bind them together. Continue this process until the pan is all the way filled. If you have any pasta remaining, find spaces where they aren’t fitting so snug.
Fill any other holes with cheese, including the insides of the pasta. Top with 1/2 cup of the marinara sauce, tap the pan to get sauce into the crevices. Sprinkle with remaining cheese, Italian seasoning and black pepper.
Bake, uncovered, for 15-20 minutes or until the cheese is bubbling and browned.
Carefully remove and allow to sit for 10 minutes. Carefully remove the sides of the springform pan and slide the bottom parchment, pasta and all, to a serving tray or platter.
Garnish with the Parmesan cheese and serve with the remaining marinara sauce.
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