Traditional Mostaccioli
1- 10 oz pkg of frozen chopped spinach, thawed and squeezed dry
15 oz ricotta cheese
3 eggs slightly beaten
2/3 c parmesan cheese
1 c shredded mozzarella cheese, divided
1/3 c chopped fresh parsley (optional)
1/2 tsp salt
1/4 tsp pepper
3 c mostaccioli or penne pasta (half lb.)
3 c. marinara sauce
Preheat oven to 350. Cook pasta according to pkg directions, drain. In large bowl, blend ricotta, eggs, spinach, half the mozzarella, parmesan, salt and pepper, and parsley; Set aside. Toss hot cooked pasta with tomato sauce. Place half the pasta in bottom of a 13x9 casserole dish, layer on top the cheese mixture, then cover with the rest of the pasta. Top with more mozzarella and parmesan. Bake for 35 mins, until hot and bubbly.
I'm stopping over from the Over-Used Recipe Swap at Simply Modern Mom's.
ReplyDeletePasta bake is one of our regular meals too, I'll have to give this layered version a try it sounds yummy.
Jade
Looks exciting! I'm going to try it! Thanks!
ReplyDeleteAdded a pound of beef and the boys loved it!~
ReplyDeleteI added onion and mushrooms. thanks for the great recipe!
ReplyDeleteHave you ever tried freezing this to reheat later? Thanks!
ReplyDeleteYes I have, cities great. You just raise the baking time to 400 and bake covered for an hour, and then remove the foil until the cheese on top is slightly golden. 😊
DeleteWorks, not cites.
ReplyDelete