 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I'm not a big fan of ricotta, so when I found this recipe, I had to try it. I'm so glad I did! While not a pronounced flavor, the sour cream adds a creaminess to the recipe. A big hit with my picky son! I leave out the ground beef for my vegetarian DH. Ingredients:
1 lb dry ziti pasta |
1 onion, chopped |
1 lb lean ground beef |
2 (26 ounce) jars spaghetti sauce |
6 ounces provolone cheese, sliced |
1 1/2 cups sour cream |
6 ounces mozzarella cheese, shredded |
2 tablespoons grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil; Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat; Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350F (175C).
4. Butter a 9x13 inch baking dish.
5. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture; Top with grated Parmesan cheese.
6. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
|
|