Heat oven to 375°F. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, cook sausage and garlic over medium-high heat, stirring occasionally to break up sausage, until sausage is no longer pink. Add cooking sauce, onion, basil, 1/4 teaspoon pepper and the cooked pasta; stir well.
In small bowl, mix ricotta cheese, Parmesan cheese and egg.
Spoon pasta mixture into ungreased 11×7-inch (2-quart) glass baking dish. Spoon ricotta cheese mixture on top; sprinkle with mozzarella cheese.
Cover casserole with foil spayed with cooking spray to prevent sticking. Bake 25 to 30 minutes, removing foil last 10 minutes of bake time, until cheese melts and mixture is hot and bubbly.
The original recipe called to mix cheese with egg. I didn't do this since Brennan has allergies to eggs. It still turned out great. I also used whole wheat pasta and penne instead of ziti
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 12.7mg||4 %|
|Sodium 51.2mg||2 %|
|Potassium 51.2mg||1 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.1g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!