Baked Ziti with Turkey Meatballs

In a large heavy nonstick skillet, heat 1-1/2 tablespoons oil over moderately high heat until hot but not smoking. Cook half the meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer cooked meatballs to a bowl. Brown remaining meatballs in remaining oil in same manner.

Meanwhile, preheat oven to 375 degrees F. Spray a 3 to 4 quart gratin dish with nonstick cooking oil.

Bring a large pot of water to a boil. Add pasta and cook until just al dente, about 8 minutes. Drain.

In a small bowl, toss together Mozzarella and Romano cheese.

Spoon about 1-1/2 cups tomato sauce and 1/2 the meatballs into prepared dish; add 1/2 the cooked and drained pasta on top.

Spread 2-1/4 cups tomato sauce and 1-1/4 cups Mozzarella mixture over pasta.

Top with remaining meatballs, and drop dollops of Ricotta mixture over meatballs.

Spread remaining pasta over Ricotta and top with remaining 2-1/4 cups tomato sauce and remaining Mozzarella mixture.

Bake in middle of oven for 30 to 35 minutes or until heated through and bubbly. Let stand 10 minutes before serving.