Several pasta-y dishes lately. This was another that tasted very much like lasagna, in another form. It wasn't bad, but it wasn't super great either. I think, with the plethora of other recipes on hand that our family loves, I won't be keeping this one
- 2 cups uncooked ziti pasta (6 oz)
- 1 lb bulk Italian pork sausage
- 1 can (18.5 oz) reduced sodium tomato soup with Parmesan
- 1/4 tsp pepper
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 cup shredded mozzarella cheese (4 oz)
- chopped fresh basil leaves, if desired
Heat oven to 375 degrees. Cook and drain pasta, as directed on package, In a 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Add soup, pepper and cooked pasta; stir well.
In a small bowl, mix ricotta cheese, Parmesan cheese, and egg. Spoon pasta mixture into ungreased 11x7 inch (2 quart) glass baking dish. Spoon ricotta cheese mixture on top; sprinkle with mozzarella cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 25 - 30 minutes, removing foil for last 10 minutes of bake time, until cheese melts and mixture is hot and bubbly. Sprinkle with basil.
Serves 6
Prep Time: 30 minutes
Total Time: 60 minutes
Recipe from Betty Crocker
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