Monday, October 25, 2010

Skillet Rotini with Ricotta Balls

I saw a  recipe a couple days ago that had pasta and sauce in a skillet with ricotta balls dropped on top of it. It sounded so good, but when I went to make my weekly menu I couldn't remember where I saw it. After doing some searching online(and not finding the exact recipe), I found out that the ricotta mixture is basically the same as what you would use to stuff shells, minus the egg. I just winged it from there. It was really good and the whole family loved it.

1 lb ground beef
Rotini pasta(or any other similarly sized pasta) about  10 oz
1 jar of pasta sauce
1 cup of ricotta cheese
1/4 cup of Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup mozzarella cheese

Directions: Brown ground beef in a skillet. Sprinkle with salt and garlic powder. While beef is browning bring water to a boil and cook pasta according to directions on box. Once beef is browned, drain fat. Add sauce and 1/2 cup mozzarella cheese. Simmer. Mix together ricotta cheese, 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese, set aside. Once pasta is done, drain and add to sauce. Mix together. Add ricotta mixture to top of sauce and pasta(heaping tablespoons). Cover and simmer till ricotta mixture is heated through. Pin It

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