| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian |
12 |
Servings |
INGREDIENTS
|
|
—–INGREDIENTS—– |
| 1 |
lb |
Ziti or Mostaccioli Pasta;, cooked and drained |
| 3 |
lb |
Ricotta (low-fat) |
| 1 1/3 |
c |
Grated Parmesan Cheese |
| 2 |
|
(32 oz) Jars Spaghetti Sauce —OR—– |
| 2 |
qt |
Italian Homemade Sauce |
INSTRUCTIONS
THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE
Cook the ziti or mostaccioli pasta until al dente. Drain.
In a large roasting dish, spread a thin layer of sauce over the bottom.
Sprinkle with 1/3 of the Parmesan cheese. Soften the ricotta cheese in
Microwave by cooking on LOW (30%) for about 1-1/2 to 2 minutes.
Layer with half each of ziti, ricotta cheese, sauce, and half of remaining
Parmesan cheese. Repeat layers. Bake in a preheated 350F. degree oven for
approximately 1 hour. Let stand for 1/2 hour before serving. NOTE: If
making the night before, cover with plastic wrap.
DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture reacts
against the foil.
NOTE: Remove plastic wrap and cover with foil before baking.
Deidre Anne Penrod, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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