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Ingredientes
- 16 ounce ziti or possibly penne pasta
- 4 c. Big-Batch Tomato Sauce
- 1 lrg egg
- 15 ounce part-skim ricotta cheese
- 2 Tbsp. grated parmesan cheese
- 1 Tbsp. minced fresh parsley
- 1/2 tsp salt
- 1/4 tsp coarsely grnd black pepper
- 8 x Lean Meatballs thawed and sliced
- 4 ounce shredded part-skim mozzarella cheese (1 c.)
Direcciones
- 1. In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot.
- 2. Meanwhile, in 3-qt saucepan, heat tomato sauce, covered, till warm over medium-low heat.
- (If tomato sauce is frzn, add in 2 Tbsp. water to saucepan to prevent scorching.) Add in 3 c. sauce to pasta in saucepot, toss well. Reserve remaining 1 c. sauce.
- 3. In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
- 4. Preheat oven to 400 degrees F. Into 3 1/2- to 4-qt shallow casserole or possibly 13" by 9" glass baking dish, spoon half the pasta mix, top with all the sliced meatballs. Drop ricotta-cheese mix by spoonfuls proportionately over meatball layer. Spoon remaining pasta mix over ricotta-cheese layer, then spoon remaining 1 c. sauce over pasta. Sprinkle with shredded mozzarella cheese.
- 5. Bake, uncovered, 25 min or possibly till very warm and cheese browns slightly.
- Start to Finish Time:"0:55"
- NOTES : Thaw the sauce and meatballs if frzn; then cook the pasta and assemble the casserole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 348 | |
| Calories from Fat 58 | 17% |
| Total Fat 6.55g | 8% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 224mg | 9% |
| Potassium 390mg | 11% |
| Total Carbs 42.51g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.58g | 1% |
| Protein 27.6g | 44% |
