I saw this recipe on Stephanie Cooks a while back and new it would be a perfect dinner for one of our meatless meals. I was so confident that this was going to be great that I took it to some of our friends for dinner, they were in the middle of exams (one in law school and one in med school) so I though a good dinner with help with their studying. Thankfully I was right about this recipe being awesome, Gray and I loved it and so did our friends! It was perfect with a salad and bread and I know this will go into our regular rotation!
1 box ziti, uncooked***
1 jar spaghetti sauce
1 3/4 cups ricotta cheese (15 oz) ***
2 cups shredded mozzarella cheese (8 oz)
1 Tbsp parsley
1 egg
1 Tsp oregano
1/2 Tsp garlic powder
1/2 Tsp salt
1/4 Tsp black pepper
3 Tbsp Parmesan cheese
Heat oven to 375°F. Cook pasta according to package directions for 9 minutes and then drain. In large mixing bowl stir together hot pasta, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13×9 x 2-inch baking dish, spoon pasta mixture; top with remaining 1-1/2 cups sauce. Sprinkle with Parmesan cheese and cover. Bake 30 minutes.
***just a side note, I always use whole wheat pasta and part skim ricotta cheese.
1 box ziti, uncooked***
1 jar spaghetti sauce
1 3/4 cups ricotta cheese (15 oz) ***
2 cups shredded mozzarella cheese (8 oz)
1 Tbsp parsley
1 egg
1 Tsp oregano
1/2 Tsp garlic powder
1/2 Tsp salt
1/4 Tsp black pepper
3 Tbsp Parmesan cheese
Heat oven to 375°F. Cook pasta according to package directions for 9 minutes and then drain. In large mixing bowl stir together hot pasta, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13×9 x 2-inch baking dish, spoon pasta mixture; top with remaining 1-1/2 cups sauce. Sprinkle with Parmesan cheese and cover. Bake 30 minutes.
***just a side note, I always use whole wheat pasta and part skim ricotta cheese.
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