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Baked Ziti with Thick Rich Meat Sauce

INGREDIENTS

5 -6 cups pasta sauce with meat (Rich Thick Meat Sauce for a Crowd!)
1 lb ziti pasta or 1 lb penne pasta, undercooked

CHEESE FILLING

  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1⁄4 cup grated parmesan cheese
  • 1 egg, slightly mix
  • 1 tablespoon dried parsley
  • 1⁄2 teaspoon black pepper

TOPPING

  • 1 cup mozzarella cheese, shredded
  • 1⁄4 cup grated parmesan chees

DIRECTIONS

1. Prepare sauce and keep under a low flame.
2. Preheat oven to 350.
3. Mix the cheese mixture together.
4. Mix pasta with 1/3 – 1/2 of the cheese mixture till creamy and gooey.
5. Place 1 1/2 cups sauce in bottom of a 10×13 casserole dish.
6. Top with 1/2 of the pasta.
7. Spread the remaining cheese on the pasta.
8. Top with 2-3 cups of the meat sauce.
9. Top with remaining pasta; 1 cup sauce; 1 cup mozzarella; then top with grated cheese.
10. Bake for 30 minutes. Placing foil on the rack below to catch any spillage that may occur for this is packed with goodness.
11. Meanwhile, let the sauce keep simmering to use if desired on top of the baked ziti.

SOURCE: http://www.geniuskitchen.com/recipe/baked-ziti-with-thick-rich-meat-sauce-256691

Italian Spaghetti Sauce with Meatballs

INGREDIENTS

MEATBALLS

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 egg, beaten

SAUCE

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon ground black pepper

DIRECTIONS

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in the refrigerator until needed.

2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SOURCE: https://www.allrecipes.com/recipe/21353/italian-spaghetti-sauce-with-meatballs/

One-Pan Pasta and Meatballs

INGREDIENTS

  • 1 cup water
  • 1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any flavor)
  • 1 1/2 cups uncooked elbow macaroni
  • 20 frozen cooked Italian-style or regular meatballs (1 inch)
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • Grated Parmesan cheese, if desired

DIRECTIONS

1. In 10-inch skillet, heat water, and pasta sauce to boiling. Stir in macaroni, meatballs, and olives. Return to boiling.
2. Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

SOURCE: https://www.bettycrocker.com/recipes/one-pan-pasta-and-meatballs/d3e3bf7c-c1af-417f-91a3-68b934658b49

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