This was another last minute creation based on what I had in my cupboard and the fact that I was craving "meatballs." This pasta bake starts with a layer of meatballs in a spicy red pepper sauce, then to balance the spice, is topped with creamy ricotta cheese, olives and macaroni noodles. The result was delicious. We both went back for thirds!
The Roland Red Pepper Spread I picked up from my local Italian food market had just the right kick of spice to it, which added great flavor to the dish. But if you can't find red pepper sauce, you can make your own or use regular spaghetti sauce and add red pepper flakes or hot sauce to it if you like.
The Roland Red Pepper Spread I picked up from my local Italian food market had just the right kick of spice to it, which added great flavor to the dish. But if you can't find red pepper sauce, you can make your own or use regular spaghetti sauce and add red pepper flakes or hot sauce to it if you like.
Serves 6You'll Need:
Macaroni Noodles- 8 oz.
Low-Fat Ricotta- 15 oz.
Egg- 1
Red Pepper Spread/Sauce- 8 oz. or 1 cup
Veggie Patch Meatballs- 8-10
Shredded Italian Cheese- 1/3 cupSliced Olives- 2.25 oz. can, drained & rinsed
Garlic-3 cloves, minced (or 1 tsp jarred)
Oregano- to taste
Salt- to taste
Bring salted water to boil and cook noodles according to package directions.
Microwave meatballs 1 minute (to cook about halfway). Chop or smash meatballs and mix with 1/2 cup red pepper sauce. Put in bottom of casserole dish. Sprinkle with a bit of cheese & oregano.
Mix ricotta with egg. Stir in olives, cheese, garlic, salt & oregano. Then also stir in rest of red pepper sauce. Mix.
Strain noodles and add to ricotta mix. Stir so all noodles are coated. Taste and season accordingly.
Pour noodles on top of meatballs. Sprinkle with more cheese if desired and bake 25 minutes at 350.
Veggie Patch meatballs are the best!!
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