This recipe was created one evening when I didn’t want to go to the grocery store and had to make due with what we had in stock. After a little web searching and some substitutions, this is what I came up with. I was so pleased that it became a staple dish. The best part is that is freezes great! So I always make a bunch extra and freeze it in foil baking pans for later.
1 lb whole wheat ziti or penne, cooked according to instructions
1 pkg. frozen meatballs, your choice, cut in quarters (I use turkey meatballs)
26 oz. jar tomato basil pasta sauce, divided (approx. 1 ½ jars)
8 oz can tomato sauce
2 cloves garlic, minced
15 oz. Ricotta cheese
1 egg
1 tsp. Italian Seasoning
½ tsp. salt
½ tsp. pepper
8 oz Mozzarella cheese
1 tsp. dried Basil
In a large bowl mix together can of tomato sauce, garlic, Ricotta cheese, egg, Italian seasoning, salt and pepper. Stir in meatballs and pasta.
Pour 1/3 pasta sauce on bottom of 9x13 baking dish and then half of the noodle mixture. Top with 1/3 of pasta sauce and ½ of mozzarella cheese. Pour remaining pasta mixture over cheese and top with remaining pasta sauce and cheese. Sprinkle dried basil over top.
Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 5 minutes more until cheese is melted and casserole is hot in the middle.
Prepare as above but omit cheese on top. I use 8x8 foil pans which is plenty for one meal for our family of 2 adults and 2 toddlers. Cover with saran wrap and then wrap in foil. Slide into a ziploc bag, seal and place in freezer. Thaw in fridge overnight or on countertop for several hours. Remove plastic wrap and top with cheese. Bake according to instructions above.
Caesar salad and veggie of choice.
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