INGREDIENTS:
PASTA SAUCE (MEAT OR MARINARA)
RICCOTA (2 POUNDS)
BABY MEATBALLS (2 POUNDS OF GROUND CHUCK)
2 POUNDS OF MOSTOCCOLI
2 EGGS
¼ CUP SUGAR
1/3 CUP PARMESAN CHEESE FOR RICCOTA
1 CUP PARMESAN CHEESE FOR PASTA
3 CUPS OF SHREDDED MOZZERELLA
1/3 CUP PARSLEY for RICOTTA
SALT & PEPPER
DIRECTIONS:
MAKE YOUR PASTA SAUCE AND PUT TO THE SIDE.
(Recipe for Marinara sauce is on my website!) www.cairocounselingandassociates.com
MAKE YOUR MEATBALLS (MINI) & PUT TO THE SIDE.
IF MAKING SAUSAGE TO ADD, BAKE AND SLICE THIN or CRUMBLE.
RICCOTA
TAKE THE RICCOTA AND PUT IN A BOWL. ADD ¼ CUP OF SUGAR, 1/3 CUP OF CHOPPED PARLSEY, 1/3 CUP OF PARMESAN CHEESE, 1 CUP OF MOZZERELLA CHEESE, 2 EGGS SLIGHTLY BEATEN AND SALT TO TASTE. BLEND TOGETHER AND PUT TO THE SIDE.
COOK THE MOSTOCCOLI al dente, STRAIN AND PUT IN PAN. COVER WITH PASTA SAUCE AND MIX TO COAT ALL PASTA. TAKE SPOONFULS OF RICOTTA AND PUT IT IN CLUMPS THROUGHOUT THE PASTA or MIX TO CREATE A CREAMY SAUCE.
TAKE MEATBALLS & SAUSAGE AND PUT THROUGHOUT THE PASTA.
TAKE PARMESAN CHEESE AND MOZZERELLA CHEESE AND PUT IN PASTA.
ADD MORE SAUCE TO COVER PASTA, SPRINKLE TOP WITH PARMESAN, MOZZERELLA AND BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL HOT IN MIDDLE OF PAN. KEEP COVERED WITH FOIL UNTIL LAST 10 MINUTES.
