Baked Penne with Mini Meatballs

 

Lasagna.
Yum-ME!
Love Lasagna.
Meaty. Veggie. Not picky.
Love Lasagna.
Don't you?
Ok. Just checking.

We are not making lasagna.
This has all the ingredients that lasagna does, though.
Feeling any better?

This is so simple. I am almost embarrassed to share it with you.
Almost being the operative word there.
But as we all know, almost does not count.
Just like we are almost making lasagna.
Try to cheer up, the ease and pain free cooking of this meal really makes up for it's lack of lasagna-ness.
It's a weeknight meal.
'Nuff said.


Baked Penne with Mini Meatballs
Serves: 4-6

Ingredients:
Leftover Meatballs, or frozen meatballs
10 oz Penne Pasta, cooked
1 to 1 1/2 c Pasta Sauce, jarred or homemade
1/2 c Ricotta Cheese
1/4 c Grated Parmesan Cheese
Salt and Pepper,to taste
Italian Seasoning, to taste
1/2 c Shredded Mozzarella Cheese
 Fresh Parsley

Directions:
So if you have some leftovers from here, use these. Otherwise, you can use frozen meatballs or throw together some of your own. * Cook them first*
Preheat oven to 375 degrees.
Cook pasta as directed on package. Drain and set aside.
In a small bowl mix the Ricotta, Parm, and seasonings.
In a casserole dish add the cooked pasta and meatballs. Add the Ricotta mix. Pour in the pasta sauce, parsley and sprinkle with shredded cheese. Toss to coat thoroughly. Bake in preheated oven for about 25 min or until heated through. Garnish with more parsley.