Cheesy Italian Meatball Casserole
Sunday dinner, potluck or comfort food? It’s all that!
16 ounces dried ziti or penne pasta 1 26 - ounce jar tomato pasta sauce 1 16 - ounce package Italian-style frozen cooked meatballs (32), thawed 1 15 - ounce can Italian-style tomato sauce 1 15 - ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces) Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.