Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use.
This recipe can be used for up to 16 oz. lasagna noodles, up to 16 oz. ziti or penne pasta, 8-12 oz. jumbo shells, or a count of 12-16 manicotti shells (traditional or gluten-free).*Note that most Romano and Parmesan cheeses are not technically vegetarian as they typically contain animal rennet. However, BelGioioso and 365 by Whole Foods are two brands that offer a vegetarian-friendly Parmesan.If you find that your ricotta is too watery, strain it using cheesecloth before mixing it with the other ingredients. To do so, scoop ricotta into a large cheesecloth. Pull up the corners of the cheesecloth and twist to form a bundle. Hold the bundle of cheese over a bowl so the water will drip into it. Keep a tight hold of the bundle with one hand and start squeezing with your other hand from the top down to remove excess water.