This recipe is one of my favorites. I used to make it the complicated way of boiling the noodles first, but after rediscovering the beauty of
no-boil pasta bakes, I revamped the recipe to make it that much easier. It's fairly forgiving and easily adjusted, so don't feel like you have to be exact with much of anything.
For this recipe, you'll need:
1 jar pasta sauce with garlic, 1/2 bag/box big pasta, 1 C shredded Italian blend cheese (basic mozzarella is fine), 1 zucchini, 1/2 lb kielbasa, 1 carrot, 1 egg (optional), and 8-16 oz ricotta cheese.
Preheat oven to 425 F.
Spread an even layer of sauce (no more than 1/2 jar) on the bottom of a 9x13 baking pan. I prefer to use glass.
Layer pasta on top of sauce.
Slice and quarter zucchini, kielbasa, and carrot and layer them on top.
Mix egg into ricotta cheese and add dollops on top.
Pour remaining sauce over everything. Fill empty jar 1/3 way full with water and add that on top of sauce.
Use a spoon to slightly mix everything around without separating all of the ricotta.
Cover with foil and bake 35-40 minutes or until noodles are cooked.
Remove foil and add shredded cheese on top. Bake 5 minutes longer.
If it still appears watery, allow it to sit for a few minutes before serving.
Enjoy!
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Have you tried a no-boil pasta bake before?
