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Recipe by: lebo
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See below ingredients and instructions of the recipe
-----INGREDIENTS-----
1 lb Ziti or Mostaccioli
- Pasta;, cooked and drained
3 lb Ricotta (low-fat)
1 1/3 c Grated Parmesan Cheese
2 (32 oz) Jars Spaghetti Sauce
-----OR-----
2 qt Italian Homemade Sauce
THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE
Cook the ziti or mostaccioli pasta until al dente. Drain.
In a large roasting dish, spread a thin layer of sauce over the
bottom. Sprinkle with 1/3 of the Parmesan cheese. Soften the ricotta
cheese in Microwave by cooking on LOW (30%) for about 1-1/2 to 2
minutes.
Layer with half each of ziti, ricotta cheese, sauce, and half of
remaining Parmesan cheese. Repeat layers. Bake in a preheated 350F.
degree oven for approximately 1 hour. Let stand for 1/2 hour before
serving. NOTE: If making the night before, cover with plastic wrap.
DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture
reacts against the foil.
NOTE: Remove plastic wrap and cover with foil before baking.
Deidre Anne Penrod, Prodigy Food Wine Board
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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