Monday, April 16, 2012

Recipe: Cheesy Italian Meatball Casserole

Cheesy Italian Meatball Casserole


16 Ounces dried ziti or penne pasta
1 26oz. jar tomato pasta sauce
1 16 oz. pkg. italian style frozen cooked meatballs 32 count thawed
1 15 oz.can italian style tomato sauce
1 15 oz. carton ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese 8 ounces

1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.

2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.
Credit: Recipe is from Better Homes and Garden and copywrite material of that publication.

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