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BAKED ZITI WITH MEATBALLS




List of Ingredients



• 1 ( 16 OZ.) BOX ZITI OR PENNE PASTA
  
• 4 CUPS BIG BATCH TOMATO SAUCE ( POSTED)
  
• 1 LARGE EGG
  
• 1 ( 15 OZ.) CONTAINER PART SKIM RICOTTA CHEESE
  
• 2 TABLESPOONS GRATED PARMESAN CHEESE
  
• 1 TABLESPOON FRESH CHOPPED PARSLEY
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON COARSELY GROUND BLACK PEPPER
  
• 8 LEAN MEATBALLS, SLICED ( POSTED)
  
• 4 OUNCES ( 1 CUP) SHREDDED PART SKIM MOZZARELLA CHEESE
  






Instructions



1. PREPARE PASTA ACCORDING TO LABEL DIRECTIONS IN BOILING SALTED WATER. DRAIN AND RETURN PASTA TO SAUCEPOT.
   
   
2. IN A 3 QUART SAUCEPAN, HEAT THE TOMATO SAUCE, COVER AND COOK UNTIL HOT OVER MEDIUM LOW HEAT ( IF THE SAUCE IS FROZEN, ADD 2 TABLESPOONS WATER TO SAUCEPAN TO PREVENT BURNING). ADD 3 CUPS SAUCE TO PASTA IN SAUCEPAN, TOSS WELL. RESERVE 1 CUP SAUCE.
   
   
3. IN A MEDIUM BOWL, STIR TOGETHER EGG, RICOTTA CHEESE, PARMESAN CHEESE, PARSLEY, SALT AND PEPPER.
   
   
4. PREHEAT OVEN TO 400°. INTO A 3 1/2 TO 4 QUART SHALLOW CASSEROLE OR A 13 X 9" GLASS BAKING DISH, SPOON HALF OF THE PASTA MIXTURE , TOP WITH ALL THE SLICED MEATBALLS. DROP RICOTTA CHEESE MIXTURE BY SPOONFUL EVENLY OVER MEATBALL LAYER, SPREAD OUT EVENLY. SPOON REMAINING PASTA MIXTURE OVER RICOTTA CHEESE LAYER, THEN SPOON THE REMAINING 1 CUP SAUCE OVER PASTA. SPRINKLE WITH SHREDDED MOZZARELLA CHEESE.
   
   
5. BAKE UNCOVERED FOR APPROXIMATELY 25 MINUTES OR UNTIL VERY HOT AND CHEESE BROWNS SLIGHTLY.
   
   






Final Comments


ENJOY!