Baked Ziti 1-2-3
|Categories:||Pasta, Italian, Quick & Easy, Healthy|
|6 oz||uncooked ziti pasta|
|any type of pasta works- you may use gluten-free brands!|
|2||6-ounce cans v-8 juice|
|1 c||ricotta cheese (optional)|
|1 lb||frozen or homemade meatballs|
|1-2 tsp||mixed italian herbs (optional)|
|1 jar(s)||favorite spaghetti sauce|
|1 c||shredded mozzarella cheese|
|1/4 c||grated parmesan cheese|
Pinched by cherkle, and 189 more.
- Grocery List
DirectionsPreheat oven to 375°. Place the uncooked pasta in the bottom of a 2½ or 3 quart casserole. Pour V-8 juice over top of the pasta, making sure it covers most of the pasta. (Spoon the ricotta cheese, if using, evenly over the pasta.)Arrange the meatballs over the pasta, and sprinkle with Italian herbs if desired. I use a blend by Pampered Chef, but any mixture of oregano, thyme, basil, and parsley will work. Pour the spaghetti sauce evenly over the meatballs and cover the casserole dish tightly with foil.Bake about 40-45 minutes, until the pasta is tender. Uncover casserole and top with mozzarella and parmesan cheeses. Return to oven uncovered for another 15-20 minutes until cheeses are melted and very lightly browned.
Karen Workman adds this Crockpot variation:
I prepared this in the Crockpot...left in on high for about 2 hours, then put it under the broiler for about 10 minutes to brown the cheese. It worked perfectly and was very yummy!