Recipe by Campbell's Kitchen
"Short tube-shaped pasta tossed with seasoned tomato sauce, mozzarella and Parmesan cheeses is baked in a casserole until bubbling."
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1 (26 ounce) jar
Prego® Traditional Italian Sauce
1 1/2 cups
shredded mozzarella cheese
hot cooked tube-shaped pasta (ziti)
grated Parmesan cheese
I made this using a pound of ground beef and used rotini pasta. To the beef i added a small chopped onion, salt/pepper, minced garlic, garlic powder and some italian seasoning and it came out so good! =) Will make again!!!
This fit the bill when I needed to make something carb-a-licious at the last minute with a very limited pantry. My only changes were to use 2 cups of cheese, add one can of diced tomatoes and a full box of pasta (which may or may not be 5 cups cooked).
My husband was skeptical of this recipe but he had to admit it was really good. This is a keeper for us as there is no meat added.
I love the simplicity of this recipe. I use fresh mozzarella and I shred it myself, which I recommend over the pre-shredded stuff in the bag, it makes a big different in my opinion. I tossed some extra dried basil into the sauce. This is quick and easy!
great recipe. i added 2 cups of ricotta cheese for great additional flavor. mix in with ziti,sauce and mozzarella before baking
I made this last night. I used penne pasta, and used a bit more cheese. I also added about 2 tablespoons of cottage cheese to the pasta sauce (as I do with lasagne). After I baked it I sprinkled it with parmesean cheese. I made it for 3 teenage boys, and their exact words were "this is amazing". Great meal!
I loved this recipe. I used fresh cheeses and even took the time to grate them. It is worth the prep time. I also didn't use the recommended sauce....I used my own favorite traditional sauce. I am totally making this again. My husband also loved it.
Made this for dinner last night. It was quick and surpringly better than I was expecting. I doubled the amount of cheese mixed in & used rigatoni pasta instead. Leftover were very good today for lunch!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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