Sunday Baked Ziti & Meatball Casserole
|Ziti pasta/Penne pasta||10 Ounce (1 Package)|
|Tomato sauce||4 Cup (64 tbs) (Big Batch)|
|Part skim ricotta cheese||1 Can (10 oz)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Frozen lean meatballs||8 , thawed and sliced|
|Shredded part skim mozzarella cheese||1 (1 Package)|
In saucepot, prepare pasta as label directs in boiling salted water, drain.
Return pasta to saucepot.
Meanwhile, in 3 quart saucepan, heat tomato sauce, covered, until hot over medium low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent scorching.)
Add 3 cups sauce to pasta in saucepot; toss well.
Reserve remaining 1 cup sauce.
In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, 1/2 teaspoon of salt, and the pepper.
Preheat oven to 400°F.
Into 3 1/2-to 4 quart shallow casserole or 13" by 9" glass baking dish, spoon half the pasta mixture; top with all the sliced meatballs.
Drop ricotta cheese mixture by spoonfuls evenly over meatball layer.
Spoon remaining pasta mixture over ricotta cheese layer, then spoon remaining 1 cup sauce over pasta.
Sprinkle with shredded mozzarella cheese.
Bake, uncovered, 25 minutes or until very hot and cheese browns slightly.