Ingredients
The following ingredients have 4 Servings
- 10 ounces campanelle ((or another short pasta like penne, ziti, or medium shells))
- 1 pound lean ground beef
- ½ cup diced onion
- 1 teaspoon minced garlic (divided)
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper (divided)
- 25 ounces marinara sauce ((I like Mezzetta's Marinara))
- ¼ cup water
- 1 cup part-skim ricotta cheese
- 1 egg
- 3 cups shredded part-skim mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
- 1 teaspoon dried parsley flakes (or 1 tablespoon fresh)
- fresh basil (optional for garnish)
Instruction
- Cook the pasta one minute shy of the package directions. Drain well and set aside.
- Meanwhile, in a large, deep skillet or Dutch oven, cook beef, onion, and ½ teaspoon garlic over medium heat until meat is no longer pink. Drain the grease and return the pan to the heat. Sprinkle with Italian Seasoning, salt and ¼ teaspoon pepper and cook, stirring, for a minute or two. Add the marinara and water and let it simmer for a couple of minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- Add ricotta and egg to a large mixing bowl and stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley and remaining pepper.
- Add half of the beef/pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.
- Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer or until bubbly and cheese is melted. Garnish with fresh basil and let stand for 5 minutes before serving.
