This is one of the most popular of my recipes that I share in my meal planning classes. This recipe is so simple and fast to whip up and is delicious. Kind of like a lasagna that is really quick. You can also add chopped spinach, or broccoli or peas if you like. Yum!
2 (15 oz) cans tomato sauce
1 can diced tomatoes
1 1/2 cups water
1 t oregano
1 t garlic powder
(OR 1 jar pasta sauce (26oz) and 1 1/2 cups water)
15 oz (2 cups) ricotta or cottage cheese
2 cups shredded mozzarella, divided
1/4 cup Parmesan cheese
1 lb ground beef or sausage, cooked and crumbled (optional)
8 oz (or about 3.5 cups) uncooked pasta like penne
1-Preheat oven to 400 degrees or get out crock pot.
2-Lightly grease 9×13 pan; or crock pot and set aside.
3-Combine sauce, water, ricotta or cottage cheese, 1 cup of mozzarella, meat (if using that), Parmesan and uncooked pasta. Pour into 9×13 pan and cover with foil. Bake for 55 minutes. or pour into crock pot and cook on low for 6 to 8 hours.
4-Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until cheese is slightly browned or sprinkle cheese on top of pasta on crock pot and as soon as the cheese melts it’s ready to serve.
I originally found this recipe at http://www.plainchicken.com/2010/10/no-boil-baked.html and adapted it to my liking.
I originally found this recipe at http://www.plainchicken.com/2010/10/no-boil-baked.html and adapted it to my liking. We love it and it’s in our monthly meal rotation.