Sunday Baked Ziti & Meatball Casserole

 

1 pkg. (16 oz.) ziti or penne pasta

Salt

4 c. tomato sauce

1 lg. egg

1 container (15 oz.) part skim ricotta cheese

2 tbsp. grated Parmesan cheese

1 tbsp. chopped fresh parsley

1/4 tsp. coarsely ground black pepper

8 frozen meatballs, thawed & sliced

1 pkg. (4 oz.) shredded part skim Mozzarella cheese

 

In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot. Meanwhile, in 3 qt. saucepan, heat tomato sauce, covered, until hot over med. low heat. (If tomato sauce is frozen, add 2 tbsp. water to saucepan to prevent scorching.) Add 3 c. sauce to pasta in saucepot, toss well. Reserve remaining 1 c. sauce. In med. bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, 1/2 tsp. of salt & the pepper. Preheat oven to 400 F. Into 3 1/2 to 4 qt. shallow casserole or 13x9" glass baking dish, spoon half the pasta mixture, top w/all the sliced meatballs. Drop ricotta cheese layer, then spoon remaining 1 c. sauce over pasta. Sprinkle w/shredded Mozzarella cheese. Bake, uncoered, 25 mins. or until very hot & cheese browns slightly.

8 servings.