- 3 3/4 cups ziti mostaccioli (about
12 oz.)
- 1 48-ounce jar spaghetti sauce
- 2 teaspoons Italian seasoning dried
crushed
- 8 ounces mozzarella cheese shredded
(about 2 cups)
- 1 egg
- 1 16-ounce container ricotta cheese
- 1/4 cup parmesan cheese grated
- 1 tablespoon parsley dried, crushed
- 1/2 teaspoon salt
- 4 ounces mozzarella cheese shredded
(about 1 cup)
This recipe makes 6 servings.
Lightly grease a 3-quart oblong baking
dish. Cook ziti or mostaccioli in salted
water according to package directions,
cooking for the minimum suggested time;
drain.
In a medium bowl or in the jar, stir
together spaghetti sauce and herb seasoning.
Remove 2 cups and set aside. Stir remaining
mixture into pasta. Place half of the pasta
mixture in baking dish. Sprinkle 1 cup of
the mozzarella cheese on top.
In a medium bowl, beat egg. Stir in ricotta.
Parmesan, parsley and salt until blended.
Spread in dish over mozzarella cheese. Top
with remaining pasta. Sprinkle with 1 cup of
the mozzarella cheese. Spread remaining
spaghetti sauce evenly to edges of dish,
coating all pasta. Cover loosely and
refrigerate up to 24 hours.
Bake casserole, uncovered, in a preheated
350° oven for 55 minutes or until very hot
in center and edges are bubbly. Sprinkle
with mozzarella cheese. Bake 3 to 5 minutes
longer or until cheese melts. Serve with a
large spoon.
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