Mix It Up Monday: Ziti Meatball Casserole

One of the greatest things about this recipe is how
interchangeable it is.  If you prefer homemade
( = healthier), you can add fresh ingredients. 
(My herbs have mostly all frozen now but I always have my own dried parsley)

Or, if you're short on time, grab some frozen

meatballs and canned spaghetti sauce.

But the greatest thing about this recipe is the taste.

Big thumbs up from my family!

Unfortunately, I didn't get a picture of it as it came out of the oven.  Just imagine

Italian cheesy yumminess with red sauce bubbling from underneath.

Baked Ziti & Meatball Casserole

1 16-oz pkg ziti or penne (I prefer penne)

Approx 4 c spaghetti sauce, canned or homemade

1 large egg

1 15 oz ricotta cheese

1 T fresh parsley, chopped

2 T freshly grated Parmesean cheese

1/2 t salt

1/4 t freshly ground coarse black pepper

meatballs, frozen & thawed, or homemade, sliced

1 c shredded mozzarella

Prepare pasta in salted boiling water as directed.  Drain.  Return to pan.  Add 3 c spaghetti sauce, reserving 1 c for later.

In medium bowl, combine egg, ricotta cheese, Parmesean cheese, parsley, salt & pepper.

Preheat oven 400'.  Into a 4 qt casserole or 13X9 glass baking dish, spoon half of the pasta mixture.  Top with all of the meatballs. 

Drop ricotta cheese mixture by spoon evenly over meatball layer.  

Spoon remaining pasta mixture over ricotta-cheese layer, then spoon remaining

1 c sauce over pasta.   Sprinkle with shredded mozarella cheese.

 

Bake, uncovered, 25 minutes or until very hot and cheese is lightly browned.