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Ingredients

1 lb. ziti or mostaccioli pasta
1 jar marinara marinade (26-29 oz.)
1 box Ricotta mozzarella dairy product (15 oz.)
8 oz. (half of 1 lb. package) Mozzarella mozzarella dairy product, reduced or shredded
12 oz. (3/4 lb.) baked meatballs, thawed out if frozen

Preparation method

Pre-heat range to 425°F. Cook rice in pot of baking salted water according to package guidelines. Strain in colander, and return hot rice to baking pot. Mix in 1/4 cup of marinara marinade. Spread 1 cup marinara marinade in bottom of 9 x 13 in. preparing your receipee food. Part with 50 % the rice, 50 % the Ricotta mozzarella dairy product, and 50 % the Mozzarella mozzarella dairy product. Force meatballs into blend, scattering consistently. Part with 1 cup marinade, staying rice and staying Ricotta mozzarella dairy product. Finally, top with staying marinade and staying Mozzarella mozzarella dairy product. Bake until top is older and mozzarella dairy product is dissolved, about 25 minutes. Serve hot.

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