Recipe by KIMMIE KOO
Delicious dish your guests will surely enjoy. Best when served with freshly baked bread and a fresh toss salad.
Top Review by Jessica W.
My husband is a VERY finicky eater, and he had 2 helpings of this! I couldn't be more pleased. I used a 5 cheese sauce in a jar and it was great. Oh, also I used 3/4 bag of small-medium shells, since I didn't have any ziti on hand. I didn't have onion powder, but ground up some dried minced onion and added a little more salt. The other folks aren't kidding, this makes a LOT. It was just my husband and I and we ate 3/4 of 1 "row" from the pan. It's bigger than a 9x13 pan too. So needless to say there is a TON left over. I may consider freezing this....
- 1 lb ziti pasta (slightly undercooked)
- 1 lb cooked ground turkey or 1 lb ground beef
- 26 ounces favorite spaghetti sauce, divided
- 1 (15 ounce) can diced tomatoes
- 8 ounces part-skim ricotta cheese
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 12 ounces mozzarella cheese
Directions See How It's Made
- Preheat oven to 375°F.
- In a large mixing bowl, blend the ricotta cheese and seasonings until thoroughly mixed.
- Stir in the diced tomatoes, meat, and half of your sauce. Add the ziti, and stir until all the pasta is coated.
- Spread half of remaining sauce on bottom of a 9x13 baking pan. Place your ziti mixture on top of it. Spread remaining sauce over the top. Sprinkle your mozzarella on top of the sauce.
- Cover with aluminum foil and bake for 45 minutes. For a crisper top remove the aluminum foil and place under your broiler for the last 10 minutes of baking time.