Ingredients

The following ingredients have 8 Servings
  • 2 Tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 2 Tablespoons fresh minced garlic
  • 1/2 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 28 ounces diced tomatoes
  • 8 fresh basil leaves (chopped)
  • 1/4 Cup fresh grated Romano Cheese
  • 2 Cups Ricotta Cheese
  • 1/2 Cup shredded mozzarella cheese
  • 1/2 Cup fresh grated Romano cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon Lawry’s garlic salt with parsley
  • 1 pound whole wheat pasta noodles
  • 1 roll French Bread dough
  • 1/4 Cup fresh grated Romano cheese
  • 1 1/2 Cups shredded mozzarella cheese

Instruction

  • Preheat oven to 350 degrees F. 
  • Heat oil into a large skillet over medium heat. Saute onions for 5-7 minutes or until softened.
  • Stir in garlic and cook for 1 minute then add ground beef. Cook until crumbled and browned.
  • Place diced tomatoes into food processor until nearly smooth. 
  • Pour into meat mixture, add basil leaves and Romano cheese. Reduce heat to low to simmer.
  • Place Ricotta, mozzarella, Romano, salt, pepper and garlic salt into a large bowl and mix to combine.
  • Cook pasta according to package directions, drain and run under cold water to stop cooking. With kitchen scissors, cut noodles into smaller pieces.
  • Unroll French Bread dough and cut 3 inch pieces. Stretch and press into the bottom of 5 inch springform pans that have been lined with parchment paper. 
  • Bake for 10 minutes then remove from oven.
  • Layer a heaping 1/4 Cup pasta noodles evenly over bread, layer with 1/4 Cup Ricotta mixture and top with 1/4 Cup meat sauce.
  • Top evenly with an additional 1/4 Cup pasta noodles, Romano cheese and mozzarella cheese.
  • Bake for 25-30 minutes or until cheese is melted and hot.