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- Debbie McNair
- 6 cups (1425 ml) ziti macaroni, uncooked (cut ziti)
- 3-1/2 cups (825 ml) spaghetti sauce
- 2 cups (475 ml) ricotta cheese
- 2 cups (475 ml) mozzarella cheese, shredded
- 1/4 cup (60 ml) fresh parsley, chopped
- 1 each egg, slightly beaten
- 1 tsp (5 ml) oregano
- 1/2 tsp (2 ml) garlic powder
- 1/4 tsp (1 ml) black pepper
- 1 tbsp (15 ml) parmesan cheese, grated
- Cook ziti according to package directions for 10 minutes; drain.
- In large bowl, combine cooked ziti, 1-1/2 cups (350 ml) spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and black pepper.
- In a 3 quarts (2850 ml) casserole pour 1/2 cup (125 ml) spaghetti sauce; spread ziti mixture evenly over sauce.
- Top with remaining 1-1/2 cups (350 ml) spaghetti sauce; sprinkle with parmesan cheese.
- Bake, covered at 375 degrees (200 C.) 30 to 35 minutes or until hot and bubbly.
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