MagPad Dinner Table

MagPad Dinner Table

Sunday, July 13, 2008

Lasagna Toss

1 pkg (12 oz) American Beauty large Shell-Roni macaroni, uncooked
2 lbs ground beef (I usually use only 1 lb.)
½ cup chopped onion
1 clove garlic, minced
1 27 oz can spaghetti sauce
2 cups ricotta or cottage cheese
1 Tbs chopped fresh parsley
2 cups (8oz) shredded mozzarella cheese
Grated Parmesan cheese, optional
Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown grown beef with onions and garlic; drain off excess fat. Stir in spaghetti sauce and simmer 10 minutes or until heated through.
Stir cooked pasta into meat sauce.
Place ½ pasta mixture in 2 quart casserole. Combine cottage cheese with parsley. Evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with remaining pasta mixture and remaining mozzarella.
Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.
(I use cottage cheese instead of ricotta cheese. Instead of fresh parsley, I used dried and sometimes I have used dried Italian seasoning instead the the parsley.  I have cooked this recipe in the crock pot, but it doesn't need to cook long. Just long enough to warm through. I prefer to use bow tie pasta, but it is also good with the shell pasta.)
I found this recipe on a noodle package and fix it often. It is fast, easy and delicious!

1 comment:

Janelle and Dave said...

Yum, yum. This is for dinner tonight! Thanks for the trusty blog, ma!