In the baking dish, (we use a 9 × 13 inch lasagne pan), we spread the pasta so that the bottom is well-covered. The pasta does not come above the halfway point of the baking dish (lest the sauce overflow in the oven).
In a medium sized bowl, we combine half the locatelli and half the mozzarella with the ricotta and herbs, mixing them lightly. We then added salt and pepper to taste. About 3/4 of the cheese and herb combination is added to the pasta and stirred slightly. Dollups of the remaining combination are added to the baking dish. Finally, we add the leftover sauce with the rest of the mozzarella and locatelli on top.
We put the baking dish into the oven, covered with foil for 10 minutes and then uncovered for about another 20 minutes until hot!