Pasta with Two Cheeses
20 Mins prep time
25 Mins total time
6 servings
Ricotta Cheese type

Pasta with Two Cheeses

Pasta with Two Cheeses
20 Mins prep time
25 Mins total time
6 servings
Ricotta Cheese type

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

More Info
Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

More Info

Ingredients

1 lb. ziti or mostaccioli pasta

1 jar marinara sauce (26-29 oz.)

1 container Dragone® Part-Skim or Whole Milk Ricotta Cheese (15 oz.)

8 oz. (half of 1 lb. package) Dragone® Mozzarella Cheese, chopped or shredded

12 oz. (3/4 lb.) cooked meatballs, thawed if frozen

Directions

Preheat oven to 425°F.

Cook pasta in pot of boiling salted water according to package directions. Drain in colander, and return hot pasta to cooking pot. Stir in 1/4 cup of marinara sauce.

Spread 1 cup marinara sauce in bottom of 9 x 13 inch baking dish. Layer with half the pasta, half the Dragone® Part-Skim or Whole Milk Ricotta Cheese, and half the Dragone® Mozzarella Cheese. Push meatballs into mixture, dispersing evenly. Layer with 1 cup sauce, remaining pasta and remaining Dragone® Part-Skim or Whole Milk Ricotta Cheese. Lastly, top with remaining sauce and remaining Dragone® Mozzarella Cheese.

Bake until top is golden and cheese is melted, about 25 minutes. Serve hot.