In an effort to eat slightly less meat, I present to you this succulent ooey-gooey deliciousness with each serving less than THREE dollars. You will feel like an "impasta" chef no more!
Slice zucchini into thin rounds and then slice into halves.
Place zucchini in pan with oil, butter or nonstick spray and saute for a few minutes to soften. Place in bowl or plate for use in a few mins.
Brown the "meatballs" in a large pan. I sprinkled some salt and pepper on them for a little extra flavor.
While the "meatballs" are cooking start boiling your water for the pasta. Make sure to salt the water.
Back to the "meatballs"-time to add the tomato paste, crushed tomatoes and the Italian seasoning. Add half of the zucchini into the sauce. Put a lid on it after giving it a good stir and let it simmer.
Once your water is boiled, cook the pasta for 7 mins (you want it al-dente). Once cooked drain and place back into pot. Add other half of zucchini.
In a bowl mix, Ricotta and Italian cheese and pepper to taste. Preheat oven for 350.
Spoon some sauce into the pasta and zucchini, mix so that all pasta is coated.
Remove "meatballs" from sauce and slice into quarters. Place back into sauce and let simmer for another couple minutes.
Time to get messy! Pour half of the pasta into a "9x13" casserole dish. Add spoonfuls of the cheese mixture at random. Pour half of the sauce and "meatballs" to cover. Add another layer of pasta, cheese mixture and sauce.
Finally, top with a beautiful layer of that mozzarella cheese. Try to cover it evenly. Cover the dish with foil.
Place in oven for 20 minutes. After 20 minutes, or after the cheese is all perfectly melty, switch the broiler on and take the foil off. Place back in oven for about 2 mins but make sure to watch it so that the cheese doesn't burn.
Serve in bowls with shredded parmasan and chopped parsley if you're fancy.
Comment back with a review and a picture with your pasta!
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