Cook pasta according to package - 9 minutes. Drain. In a large bowl, stir together hot pasta, 1 ? cups sauce, ricotta, mozzarella, parsley, egg, oregano, garlic powder, salt and pepper.
In 13 x 9 x 2" baking dish, spoon pasta mixture; top with remaining 1 ? cups sauce. Sprinkle with parmesan cheese, cover with foil. Bake 30 minutes at 375?.
Make ahead - same as above, do not bake. Cover with plastic wrap, then foil. Refrigerate 24 hours or freeze 2 months. Thaw frozen version in fridge overnight. Remove plastic wrap, replace foil. Bake as directed - add 10 minutes.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 10|
|Calories from Fat: 82 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 82.9mg||25 %|
|Sodium 646.8mg||22 %|
|Potassium 431.7mg||11 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 30.7g|
|Protein 17.7g||25 %|
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Calories per serving: 279
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