Categories: Main Dish, Pasta

Ingredients

• 1 1b ziti or penne pasta
• 4 c Big Batch Tomato Sauce
• 1 lg egg
• 1 15 ounce container ricotta cheese
• 2 T Parmesan cheese
• 1 T chapped fresh parsley
• 1/2 t salt
• 1/4 pepper
• 8 meatballs (use "mom's Meatballs" or frozen)
• 1 cup shredded mozzarella cheese

Directions

1. Prepare pasta according to package description but cook 1 minute shorter, so it is al dente. Return to pasta pot.

2. Heat sauce and add 3 cups to pasta. Toss well

3. In medium bowl, stir together ricotta, egg, Parmesan, parsley salt and pepper.

4. Preheat oven to 400F. In a 13×9 or 31/2-4 quart casserole spoon half the pasta, top with all the sliced meatballs. Drop ricotta mixture by spoonfuls evenly over meatball layer. Spoon remaining pasta mixture cheese layer, then spoon remaining sauce over the pasta. Sprinkle with mozzarella cheese.

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

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