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Shara's Meatball & Pasta Pizza
Shara's Meatball & Pasta Pizza

Shara's Meatball & Pasta Pizza

1 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's 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.
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