Beef: Baked Ziti and Meatball Casserole
Source of Recipe
unknown
List of Ingredients
1 package ziti or penne pasta -- (16 ounces)
4 cups big-batch tomato sauce -- (your favorite sauce
-- is fine)
1 large egg
1 container -- (15 ounces)
-- part-skim ricotta
-- cheese
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
8 lean meatballs -- thawed and sliced
1 package shredded part-skim mozzarella cheese -- (1
cup) (4 ounces)
Recipe
1.In saucepot, prepare pasta as label directs in boiling salted water;
drain. Return pasta to saucepot.
2.Meanwhile, in 3-quart saucepan, heat tomato sauce, covered, until
hot over medium-low heat. (If tomato sauce is frozen, add 2
tablespoons water to saucepan to prevent scorching.) Add 3 cups sauce
to pasta in saucepot; toss well. Reserve remaining 1 cup sauce.
3.In medium bowl, stir together egg, ricotta cheese, Parmesan cheese,
parsley, salt, and pepper.
4.Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow
casserole or 13" by 9" glass baking dish, spoon half the pasta
mixture; top with all the sliced meatballs. Drop ricotta-cheese
mixture by spoonfuls evenly over meatball layer. Spoon remaining
pasta mixture over ricotta-cheese layer, then spoon remaining 1 cup
sauce over pasta. Sprinkle with shredded mozzarella cheese.
5.Bake, uncovered, 25 minutes or until very hot and cheese browns
slightly.
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