CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Pasta, Main dish, Ronzoni |
8 |
Servings |
INGREDIENTS
16 |
oz |
Ziti; uncooked |
28 |
oz |
Spaghetti sauce; divided |
16 |
oz |
Ricotta |
8 |
oz |
Shredded mozzarella cheese |
1/4 |
c |
Chopped fresh parsley |
1 |
|
Egg; slightly beaten |
1 |
ts |
Salt |
1 |
ts |
Dried oregano leaves |
1/2 |
ts |
Garlic powder |
1/4 |
ts |
Ground black pepper |
1 |
tb |
Grated Parmesan cheese |
|
8 |
servings. |
INSTRUCTIONS
Heat oven to 375°F. Cook pasta according to package directions; drain. Stir
together hot pasta; 1-1/2 c spaghetti sauce; ricotta cheese; mozzarella
cheese; parsley; egg; salt; oregano; garlic powder and pepper in large
bowl. Pour 1/2 c spaghetti sauce in bottom of 3-quart casserole; spread
pasta mixture evenly over sauce. Top with remaining 1-1/2 c sauce; sprinkle
with Parmesan cheese. Cover; bake 30 to 35 minutes or until hot and bubbly.
Prep Time: 15 min. Start to Finish: 1 Hr. 10 min.
Posted to MM-Recipes Digest by "Paula M. Veltre"
<demoness@bellatlantic.net> on Nov 16, 1998
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