Cook pasta as package directs; drain well. Heat oven to 375°F. Have a 2 1/2-qt casserole ready.
Toss pasta, sauce and meatballs in a large bowl to mix. Spread 1/2 in the casserole; top with dollops of 1/2 the ricotta, then sprinkle with 1/2 the Parmesan cheese. Repeat layers once. Cover with lid or foil.
Bake 35 minutes or until hot and edges bubble. Garnish with basil.
Cal 610 Pro 38 Car 77 Fiber 6
Fat 18 (saturated fat) 9 Chol 77
This recipe has been added to the following public cookbooks:
Jo's Favorite Foods,
ShortyByNature's International Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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