How to Make Mostaccioli and Meatballs

This is a twist on the traditional mostaccioli and meatballs. Adding ricotta cheese and a bit of sour cream makes it especially rich and wonderful. It's filling and delicious, a sure crowd-pleaser!

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb. ground beef
• 1 roll Ritz crackers, crushed
• 1 Scallion, minced
• 1/4 tsp black pepper
• 1 tsp parsley
• 1 tsp Dale's or soy sauce
• 2 tsp Italian seasoning
• 1 tsp garlic, minced
• Mostaccioli pasta or mini penne
• 16 oz. Ricotta Cheese
• 2 tbsp sour cream
• 5 cups pasta sauce (homemade or jar)
• Shredded parmesan cheese
• Shredded mozzarella cheese
• Olive oil

1. Mix beef, crackers, scallion, pepper, parsley, Dales, 1 tsp Italian seasoning, and garlic in large bowl. Form into 12-14 meatballs.

2. Heat a large, flat skillet with just enough olive oil to cover the bottom. Place meatballs into skillet and fry on medium heat, turning frequently to brown evenly. Make sure meat is thoroughly cooked, drain and set aside.

3. Cook pasta according to package instructions, drain, set aside.

4. Mix pasta sauce, sour cream, remaining Italian seasoning and ricotta cheese together and pour into 9 x 12 baking pan. Add pasta and stir to coat. Press meatballs into pan, being sure to cover. Top with as much shredded parmesan and mozzarella as you like. Bake in 350 degree oven for 40 minutes.

Tips & Warnings

• For an easy meal later, try doubling the recipe, and freezing portions in plastic containers as quick dinners for another time.
• Don't handle the meat mix too much, or pack the meatballs too tight. It will make them tough.