Tonight’s recipe is one of my favorites. It’s easy to make, it makes a lot, and it tastes good! In my ideal world where I didn’t live with a picky eater there would be chunky spaghetti sauce instead of smooth. We would have diced onions instead of onion powder and we would have some veggies in the pasta bake. However, that is not my life and that will sadly never be the type of pasta bake I make. So instead we have a very plain tasting one that is nothing to write home about. I like the taste but I know the potential this recipe has so hopefully someone out there can give the recipe justice. I do stray from the original recipe a tad. I like ricotta but it’s not my favorite and I believe a little ricotta goes a long way so I cut the ricotta useage to 8 ounces instead of 16. I also add garlic and onion powder, Italian seasoning, and pepper to give it some flavor. Like I said it’s an easy recipe to make and if your having people over for dinner it makes a generous amount. I plan to freeze my leftover for lunch next week.
1 lb. of your favorite pasta
1 26 oz. jar of your favorite tomato sauce
1 16 oz. container of ricotta/part skim
1 8 oz. bag of mozzarella/part skim
Cook 1lb. pasta and drain. While still warm add whole container of ricotta and half of the mozzarella to the pasta. Grease 9×13 casserole dish with non stick spray. Spread some of the sauce to cover bottom of dish. Add half of pasta mixture and sprinkle with mozzarella. Repeat the proceedure and bake at 350 for 20 minutes or until bubbling.
Makes 6-8 servings
Recipe in Pictures
What you will need
Adding the ricotta and mozzarella cheese to the cooked pasta
Adding the pasta mixture into the sauce
Before going into the oven
Happy Cooking! 🙂