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Shara's Meatball & Pasta Pizza

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 25 min
Category: Pizza Sub Category: Pizza

what you need
  • 4 oz rigatoni pasta
  • 1 pkg. (15 oz.) refrigerated pizza dough, room temp
  • 2 cups tomato-basil pasta sauce, divided
  • 24 frozen mini-sized meatballs, thawed
  • 1-1/2 cups Kraft Shredded Reduced-Fat Mozzarella Cheese, divided
  • 1 cup part-skim ricotta cheese
  • 3 Tbsp. Kraft Reduced-Fat Grated Parmesan Cheese, divided
  • 1 Tbsp. chopped fresh or freeze dried parsley
make it
Preheat oven to 425°F. Line a 13" x 9" baking pan with enough foil to overhang sides by 2". Coat with cooking spray. Cook pasta as directed, drain well.

On surface, lightly floured, gently stretch or roll dough into a rectangle. Fit dough into baking pan, pressing 1" up sides. Spread 1/2 cup sauce over bottom of dough. Toss pasta & meatballs with remaining 1-1/2 cups sauce, stir in 1 cup mozzarella cheese. In bowl, combine the ricotta cheese with 2 Tbsp. of parmesan cheese. Spoon 1/2 of mixture over dough, top with dollops of ricotta mix. Repeat layering with remaining pasta & ricotta mixture. Sprinkle with remaining 1/2 cup mozzarella.

Bake until crust is golden and cheese is melted, about 20-25 min. Sprinkle with remaining 1 Tbsp. parmesan cheese and parsley. Let stand 10 min, Using foil, lift pizza from pan, remove foil before slicing.
Children love this pizza, as does everyone else I have served it to.
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