Got this recipe from Scott Clawson of IDOS.
Fixt it tonight, great for a camp pot luck.
Ingredients
•1 jar (about 28 ounce) pasta sauce
•10 uncooked flour tortillas, 8 to 10 inch
•1 pound of pre-cooked meatballs, sliced
•1 pound grated mozzarella cheese
•16 ounces ricotta cheese
•1 tablespoon Italian seasoning
•2 eggs
•1/2 cup grated Parmesan cheese
For the ricotta cheese mixture, combine the ricotta cheese, Italian seasoning, eggs and Parmesan cheese. Mix until the egg is incorporated.
To assemble, spread 1/4 cup of sauce in the bottom of a 10 inch Dutch oven. Place 2 of the uncooked tortillas over the sauce. Spread with one fourth of the ricotta cheese mixture. Top with a layer of sliced meatballs, sauce, and mozzarella cheese. Repeat with two tortillas on each layer (usually 5 layers will fit in a regular Dutch oven). Top with remaining sauce, mozzarella, and Parmesan cheese.
Cook at 325 degrees for about 45 minutes, with 12-14 charcoal briquettes on top and 8-10 on the bottom. Cool for 15 minutes before serving.
ENJOY!
Serves 8
1 ring top, 1 ring bottom
Ready to bake
Done!
Firmed up nice and mmmmmmmmm tastes good.
Fixt it tonight, great for a camp pot luck.
Ingredients
•1 jar (about 28 ounce) pasta sauce
•10 uncooked flour tortillas, 8 to 10 inch
•1 pound of pre-cooked meatballs, sliced
•1 pound grated mozzarella cheese
•16 ounces ricotta cheese
•1 tablespoon Italian seasoning
•2 eggs
•1/2 cup grated Parmesan cheese
For the ricotta cheese mixture, combine the ricotta cheese, Italian seasoning, eggs and Parmesan cheese. Mix until the egg is incorporated.
To assemble, spread 1/4 cup of sauce in the bottom of a 10 inch Dutch oven. Place 2 of the uncooked tortillas over the sauce. Spread with one fourth of the ricotta cheese mixture. Top with a layer of sliced meatballs, sauce, and mozzarella cheese. Repeat with two tortillas on each layer (usually 5 layers will fit in a regular Dutch oven). Top with remaining sauce, mozzarella, and Parmesan cheese.
Cook at 325 degrees for about 45 minutes, with 12-14 charcoal briquettes on top and 8-10 on the bottom. Cool for 15 minutes before serving.
ENJOY!
Serves 8
1 ring top, 1 ring bottom
Ready to bake
Done!
Firmed up nice and mmmmmmmmm tastes good.
