Cheesy Italian Meatball Casserole

(Courtesy of Better Homes and Gardens)

Ingredients:
16 oz. dried ziti or penne pasta
1 jar (26 oz.) tomato pasta sauce
1 pkg. (16 oz.) Italian-style frozen cooked meatballs (about 32), thawed
1 can (15 oz.) Italian-style tomato sauce
1 carton (15 oz.) ricotta cheese
1/2 c. grated Parmesan cheese
2 c. (8 oz.) shredded mozzarella cheese 

Directions:
Cook pasta according to package directions; drain.  Return to pan.  Stir in pasta sauce, meatballs, and tomato sauce.  Transfer to an ungreased 9x13 baking dish or 3 quart rectangular casserole. Bake, covered, in a 350 degree oven for 30 minutes.

Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese.  Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture.  Cover loosely; bake about 10 minutes more or until heated through.  Top with mozzarella cheese and bake, uncovered, for 5 minutes more.