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Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish and spoon in ziti mixture.
Peel and dice the sweet potato into 3/4-inch pieces. Add the sweet potatoes to the prepared baking sheet and sprinkle with the olive oil, paprika, salt and pepper. Toss to coat. Bake the sweet potatoes until they are golden brown and tender, 30-35 minutes. In a large bowl, whisk together tahini, lemon juice, water, miso, shallots and garlic. Season with salt and pepper. The dressing should be a thick texture, similar to mayonnaise. If the dressing seems too thick, add a bit more water to thin.