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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is one of those recipes that has been inside of my head for years. It originated with the recipe from a box of Ziti but adjusted to suit the likes and dislikes of my family. It can be made ahead and kept in the freezer for up to 2 months. Hope you like it too! Ingredients:
1 lb ziti pasta, cooked and drained |
1 (28 ounce) jar spaghetti sauce, divided |
1 (15 ounce) container ricotta cheese |
2 cups shredded mozzarella cheese |
1 cup shredded cheddar cheese |
1/2 cup parmesan cheese, divided |
1 egg |
1 tablespoon dried parsley flakes |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat oven to 375 degrees.
2. Spray 13X9X2 inch baking dish with Canola Oil.
3. In a large bowl, stir together 1 1/2 cups spaghetti sauce, ricotta, cheese, mozzarella cheese, 1/4 cup parmesan cheese, egg, parsley, egg, oregano, garlic powder, salt and pepper.
4. Stir in already cooked and drained ziti noodles.
5. Spoon pasta mixture into prepared 13X9X2 dish.
6. Top with remaining spagetti sauce.
7. Sprinkle with remaining parmesan cheese.
8. Cover with foil.
9. Bake 30-45 minutes until hot in center and bubbling around edges.
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