Tuesday, December 21, 2010

Meatball Parm Baked Ziti

Today is the first official day of winter.  While we actually have a warming trend for a few days here in Florida (it was in the 60’s today), there is something about the first day of winter that makes you want to put comfort food on the menu. 

My husband makes the best meatballs.  I will try to encourage him to share the recipe with you one day; although it’s a heavily guarded secret, even from me.  Here is a great way to use leftover meatballs; an easy twist on a classic, satisfying baked pasta dish.

Meatball Parm Baked Ziti
It's worth the calories, but I'll be hitting the Jillian Michaels DVD tomorrow morning for sure!

8 oz slightly undercooked Ziti (about 8 minutes)
¾ cup part skim Ricotta cheese
6-8 cooked (leftover) Meatballs – halved
2 1/2 cups Spaghetti Sauce
½ teaspoon Garlic Powder
5 thin slices of Sharp Provolone Cheese (not smoked)
¼ cup grated Parmesan Cheese
½ teaspoon dried Basil and Oregano (combined)

Cooking Spray.

Preheat oven to 375. 

Spray 2-1/2 quart casserole dish or 9 inch square baking pan with cooking spray.  Add cooked ziti.  Stir in ricotta, meatballs, sauce, and garlic powder.

Top with Provolone slices, grated parmesan and dried oregano and basil. 

Bake at 375 for 30 minutes. 

Note:  Shown here with Garlic Texas Toast and Balsamic, Garlic and Red Pepper Collard Greens.
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