1 lb Italian meatballs
8 oz cream cheese softened
1/2 cup sour cream
1 cup ricotta cheese
1 tsp minced garlic
1 tsp parsley
60 oz spaghetti sauce
16 oz water
16 oz pasta (ziti or penne)
2 cups mozzarella cheese
Mix cream cheese, sour cream and ricotta cheese in a bowl.
Pour half of the sauce on the bottom of the crock pot.
Then layer half of the pasta.
Add 1/2 of remaining sauce left.
Then add 16 oz of water
Add meatballs
Take the cheese mixture and dollop around crock pot.
Add remaining pasta followed by the rest of the sauce.
Run crockpot 4-5 hours. Top with mozzarella cheese
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