Baked Ziti And Meatball Casserole

• 1 (16 ounce) package ziti pasta, substitute penne pasta
• 4 cups tomato sauce
• 1 large egg
• 1 (15 ounce) container part-skim ricotta cheese
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon . fresh coarse ground black pepper
• 12 lean meatballs, thawed and sliced
• 1 cup part-skim mozzarella cheese, shredded

1. In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot.
2. Meanwhile, in 3-quart saucepan, heat tomato sauce, covered, until hot over medium-low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent sorching). Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
3. In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
4. Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow casserole or 13-inch by 9-inch glass baking dish, spoon half the pasta mixture, top with all the sliced meatballs. Drop ricotta-cheese mixture by spoonfuls evenly over meatball layer. Spoon remaining pasta mixture over ricotta-cheese layer, then spoon remaining 1 cup sauce over pasta. Sprinkle with shredded mozzarella cheese.
5. Bake, uncovered, 60 minutes or until very hot and cheese browns slightly.

pasta, tomato sauce, egg, ricotta cheese, parmesan cheese, fresh parsley, salt, fresh coarse ground black pepper, lean meatballs, mozzarella cheese

Taken from www.food.com/recipe/baked-ziti-and-meatball-casserole-402663 (may not work)