|1 lb.||ziti or penne|
|1 1/2 cups||coarsely grated mozzarella cheese (about 6 ounces)|
|1 cups||freshly grated Romano cheese (about 3 ounces)|
|6 cups||winter tomato sauce|
|15 oz.||container ricotta cheese|
|1 pkg.||veggie meatballs|
- Preheat oven to 375°F. Oil a 3- to 4-quart gratin dish or other shallow baking dish.
- In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
- Spoon about 1 1/2 cups tomato sauce and half of ground round into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining ground round and drop dollops of ricotta over top. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.
- Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.