This is one of those pasta dishes that works great when you have company over. It makes a great big pan full, or you can double the recipe and make two pans for larger groups. I usually serve this with a salad and some bread sticks or homemade bread just to make sure that there is enough to go around. There are hardly ever any leftovers when I do this up for my family of five, but if there are, we are always fighting over who is going to get to them first. My teenage son is usually the winner because he will eat again after dinner before going to bed. Growing boys!
Check out what they are saying about this recipe over at Recipe Lion:
“It’s very good, not quite as good as lasagna, but given how easy it is, it will be a regular in my recipe rotation!”
If you love lasagna as much as we do, you’re going to want to give this simpler dish a try for an easy weeknight meal.
Ingredients
1 pound ziti, cooked al dente
1 jar of Ragu spaghetti sauce
16 ounces Ricotta cheese
8 ounces Kraft Mozzarella cheese
1 egg, beaten
1 teaspoon oregano, plus extra for garnish
1 teaspoon garlic powder
salt and pepper, to taste
6 tablespoons Sargento Parmesan cheese, shredded
Instructions
Preheat oven to 350 degrees F.
Grease a 9×13 pan and add enough sauce to cover bottom.
Once pasta is cooked, drain well and return to pot. Add remaining sauce, ricotta and mozzarella.
To the beaten egg, add oregano, garlic, salt and pepper. Mix well. (I find adding the spices to the egg really gets them distributed throughout the entire dish).
Add egg to pasta mixture and stir well to combine.
Pour into baking dish, top with Parmesan, and sprinkle w/ extra oregano. Cover with foil and bake for 45-55 minutes until cheese is bubbly.
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Quick Tip: Add in a pound of ground hamburger for a heartier dish.
Thanks again to Recipe Lion for this yummy recipe.
