Baked Ziti with Turkey Meatballs

Culinary Setting
Home
Servings
8
Cooking Style
Bake
Product
Frozen Meatballs
Dish Type
Meatballs

Ingredients

3 tbsp olive oil

1 lb ITALIAN STYLE TURKEY MEATBALLS

Nonstick cooking oil

1 (16-oz) package ziti pasta

1-1/2 c shredded Mozzarella cheese

1 c grated Romano cheese

6 c tomato sauce

1 Pint part-skim Ricotta cheese

Directions


 



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.