Baked Ziti With Meatballs And Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is so much easier than making lasagna, but with a similar great taste – this is a favorite party food, and can be made ahead for easy re-heating the day of the party... I love anything I can do ahead when entertaining! Read more ! We served this at my mom’s 90th birthday celebration – it makes a lot, but leftovers can be easily frozen for an “instant” re-heated dinner later on. Ingredients:
1 pound box ziti pasta |
2 jars prego 3 cheese pasta sauce |
1 tablespoon sugar |
1/2 tablespoon garlic powder or salt |
1/4 cup dehydrated diced onions |
2 eggs, beaten |
1 pint ricotta cheese |
1 cup fresh grated parmesan cheese |
1 cup grated italian blend cheese (or blend of asiago, romano and provolone) |
3 tablespoons finely diced fresh parsley |
1 recipe italian meatballs (recipe posted separately: meatballs.html >italian meatballs) |
2 cups grated italian blend cheese, for topping |
Directions:
1. Prepare ziti as directed on box; drain well.
2. Heat pasta sauce in pan, adding sugar, garlic salt or powder, and onions, adjusting seasoning to your taste.
3. In a separate bowl, beat eggs and stir in cheeses and parsley.
4. Prepare meatball recipe and cook meatballs to almost done (leaving them just a little underdone will prevent overbaking when baking the casserole).
5. In a large roasting pan or similar pan, spread some of the pasta sauce in the bottom of the pan.
6. Mix remaining sauce with the cooked ziti and then place 1/2 of the ziti mixture in the bottom of the pan on top of the sauce layer.
7. Drop/spread the ricotta cheese mixture over the ziti layer.
8. Place the remaining half of ziti mixture over the cheese layer.
9. Place the meatballs over the top of the ziti mixture.
10. Cover meatball layer with the 2 cups Italian cheeses.
11. Bake at 325 degrees until heated through and bubbly – about 45 minutes to an hour.
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