* 1 jar (26 oz.) spaghetti sauce
* 2 c. water
* 4 large cloves garlic, minced
* 4 c. egg noodles, uncooked (use gluten-free pasta, if desired)
* 1 c. Ricotta Cheese
* 3 Tbl. chopped fresh basil
* 1 c. shredded Mozzarella cheese
* 3 Tbl. grated Parmesan cheese
* 2 c. water
* 4 large cloves garlic, minced
* 4 c. egg noodles, uncooked (use gluten-free pasta, if desired)
* 1 c. Ricotta Cheese
* 3 Tbl. chopped fresh basil
* 1 c. shredded Mozzarella cheese
* 3 Tbl. grated Parmesan cheese
Bring spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
Cook on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir. Mix ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.
Cook on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir. Mix ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.
**Optional: Cook and stir 1/2 lb. Italian sausage 6 min. or until done; drain. Add to skillet with sauce, water and garlic. Could also add ground beef.
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