This recipe was adapted from Skinnygirl Dish, given to me by my good friend Amy. Thanks friend!
Look for the double asterisks (**) when planning your grocery list. These items will be used in 2 or more meals from This Week’s Menu. Hopefully this will save you a grocery trip! 🙂
Happy Cooking!
~ Gena
- 16 oz Ziti (try whole wheat) or Penne pasta
- 1 cup ricotta
- 1 cup cottage cheese
- 1/2 cup fresh grated parmesan
- 1 t. garlic salt
- fresh ground black pepper **
- 1 egg, lightly beaten **
- 3 cups Classico pasta sauce or Kirkland marinara **
- 12 oz fresh mozzarella, shredded (try the kind packed in water, fresh and delicious!) and a little extra for sprinkling on top **
- 2 T fresh parsley, chopped
- 2 T fresh basil, chopped
Suggested sides:
Directions:
- Preheat oven to 350 F. Cook Ziti according to package directions until slightly firm or about 8 min. You don’t want to overcook the pasta because it will cook more in the oven. If you have a soup pot that can go directly in the oven, use that. Otherwise, while the pasta is cooking, butter a casserole dish.
- Drain the Ziti and return it to the pot. Let it cool. In a separate bowl, mix the ricotta, cottage cheese, Parmesan, garlic salt, black pepper and egg. When the ziti is about room temp. stir the ricotta mixture into the Ziti until everything is combined. Stir in the tomato sauce, basil and mozzarella.
- If you are using a casserole dish, pour the mixture into it and bake uncovered for 20 min. Otherwise leave it in the oven proof pot and bake for same amount of time.
Enjoy!!
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