Title: Little Italy Macaroni and Cheese
Categories: Pasta
Yield: 6 Servings
| 1 | | Jar (32oz) meatless spagh |
| | | Sauce |
| 2/3 | c | Water |
| 15 | oz | Ricotta cheese |
| 3 | | Eggs, lightly beaten |
| 1 | ts | Italian seasoning |
| 2 | c | Uncooked elbow macaroni |
| 8 | oz | Shredded mozzarella cheese, |
| | | Divided |
Preheat the oven to 350F. In a large bowl, mix together all the ingredients
except 1 cup of the mozzarella cheese. Pour the mixutre into a 9x13" baking
dish that has been sprayed with nonstick cooking spray; cover with aluminum
foil and bake for 45 minutes. Remove the foilk sprinkle the remaining
mozzarella cheese, and bake for an additional 15 minutes, or until the
cheese is bubbly. Remove from the oven and let stand for 10 minutes before
serving. Mr. Food Cooks Real American