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Ingredients1 h 15 m servings 563 cals
Original recipe yields 8 servings
- Cook pasta according to package directions; drain. Return to pan. Stir in Classico(R) Four Cheese pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
- Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more.
Per Serving: 563 calories; 20.4 g fat; 60.1 g carbohydrates; 33.7 g protein; 90 mg cholesterol; 979 mg sodium. Full nutrition
ReviewsRead all reviews 5
One of my kids favorites! Makes for great left-overs too. I add veggies like mushrooms and green peppers and leave out the ricotta when I don't have it on hand.