Cheesy Italian Meatball Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This sounds so good to me. I can hardly wait to try it. Recipe from BH&G. Ingredients:
1 (16 ounce) package dried ziti pasta or 1 (16 ounce) package penne |
1 (26 ounce) jar pasta sauce |
1 (16 ounce) package frozen precooked italian meatballs, thawed (32 balls, cut in half) |
1 (15 ounce) can italian-style tomato sauce |
1 (15 ounce) carton ricotta cheese |
1/2 cup grated parmesan cheese |
2 cups shredded mozzarella cheese (8 oz.) |
Directions:
1. Cook pasta according to package directions. Drain and return to pan.
2. Stir in the pasta sauce, meatballs, and tomato sauce. Transfer to a 9 x13 baking dish.
3. Bake, covered, in a 350 degree oven for 30 minutes.
4. Meanwhile in a bowl, combine the ricotta and Parmesan cheeses.
5. Uncover pasta, mix, and spoon cheese mixture in mounds over pasta. Cover loosely and bake about 10 minutes more or until heated through.
6. Top with mozarrella cheese and bake uncovered 5 minutes longer.
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