INGREDIENTS

INSTRUCTIONS

Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine spaghetti
sauce and water; heat to boiling, stirring frequently. Reduce heat; keep
warm. In large bowl, stir together ricotta cheese, 2 cups mozzarella
cheese, Parmesan cheese, parsley, salt and pepper. Pour 3/4 cup sauce on
bottom of 13x9x2-inch glass baking dish; arrange 3 pieces uncooked pasta
lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half of
cheese mixture. Cover with 1/2 cup sauce. Repeat layers of pasta, sauce,
cheese mixture and sauce. Top with remaining pasta and sauce; sprinkle with
additional Parmesan cheese, if desired. Cover with foil; bake 60 minutes or
until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let
stand 10 minutes before cutting.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking
dish tightly with plastic wrap, then foil. Refrigerate overnight; remove
plastic wrap, replace foil. Bake as directed above.
Freezing Directions: Prepare as directed above. Do not bake. Cover baking
dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove
foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2
hours. If thawed in refrigerator overnight, bake at 350 degrees Fahrenheit
about 1 hour 15 minutes.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias
Posted to recipelu-digest Volume 01 Number 424 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 30, 1997

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