1 pound Penne Pasta, cooked
4 pints (4 cups) prepared spaghetti sauce (freezer)
1.5 cups sour cream
1.5 cups ricotta cheese
Liberal spoonfuls of Parmesan cheese
1 pound fresh mozzarella
1/4-1/3 cup powdered or grated parmesan cheese
1/8 tsp coarse ground black pepper
Mix 1/2 cooked pasta, with first jar defrosted HM spaghetti sauce, from the freezer, in the bottom of the baking skillet (make sure handles are oven safe.)
Pat down layer.
Mix sour cream and ricotta and spread evenly over first layer.
Add liberal thin slices of fresh mozzarella cheese.
Add second half of noodles. Spoon over second pint jar (2 cups) over the noodles.
Top, again, with the rest of the sliced fresh mozzarella cheese. Sprinkle dry parm cheese over top.
Sprinkle, liberally, with coarse black pepper.
Cover and bake 50-55 minutes
