This is a recipe that all the kids seem to love. This can be set up
the night before or in the morning and baked just prior to mealtime.
Leftovers are great! We often add sautéed vegetables to this
dish. In the spring try mushrooms and fresh greens. Later in the season
zucchini and summer squash make tasty additions.
Yield: Eight servings |
 |
| 1 lb |
any dry variety of pasta
|
| 2-1/2 cups |
Basic Tomato Sauce
(for recipe click here) |
| 1/2 cup |
ricotta cheese |
| 1 |
egg, beaten |
| 1 Tbsp |
parmesan cheese, grated |
| 1 Tbsp |
mozzerella cheese, grated |
| 1 tsp |
salt |
| 1/2 tsp |
ground black pepper |
|
 |
| Total Calories |
375 |
| Calories from Fat |
24 |
| Total Fat |
3g |
| Saturated Fat |
1g |
Cholesterol
|
22mg |
| Sodium |
595mg |
| Carbohydrates |
48g |
| Fiber |
4g |
| Sugar |
7g |
| Protein |
11g |
|
- Cook pasta very al dente.
- Preheat oven to 350 degrees F.
- Blend ricotta, parmesan, beaten egg,
salt, and pepper. The mixture should be
loose and easy to scoop. If it is too firm add an additional egg.
- In
a Pyrex dish layer the sauce, pasta, and ricotta twice. Top casserole
with
grated mozzarella and parmesan. Bake for 20 minutes.
|
