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1/2 cup onion, chopped
Sauté onion until tender.
Stir in spaghetti sauce; bring to a boil, then reduce heat and simmer 15 minutes.
Meanwhile, cook Mafalda according to package directions for 7 minutes; drain. Heat oven to 375°F.
In large bowl, blend ricotta cheese with egg, parsley, pepper, and salt. In rectangular baking dish, 9"x13"x2", spread sauce.
Evenly place 1/3 of the hot cooked Mafalda on top; cover with one half of cheese mixture, sprinkle with 1 cup Mozzarella. Repeat layers, ending with Mafalda. Sprinkle Parmesan cheese on top.
Cover with aluminum foil and bake 23 to 30 minutes. Remove foil and bake an additional 5 minutes or until hot and bubbly.
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
32 ounces spaghetti sauce
12 ounces Mafalda pasta, looks like tiny lasagna noodles or bowties
2 pounds ricotta cheese
1 egg
1/4 cup fresh parsley, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
8 ounces (2 cups) mozzarella cheese, shredded
Parmesan cheese, grated, optional