One Pot Lasagna Pasta
The recipe includes so many basic home cooking ingredients. Easy to make and so filling, this recipe is a must make for dinner anytime of the week. This recipe is courtesy of Oh Sweet Basil and the Beef Checkoff.
Ingredients
1 pound Ground Beef (93% lean or leaner)
1 medium zucchini, chopped (about 1-1/2 cups)
1 jar (24 to 26 ounces) garden-style pasta sauce
2 cups water
1/2 teaspoon pepper
6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
2/3 cup reduced-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
Thinly sliced or chopped fresh basil
Instructions
1
Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
2
Sitr in pasta sauce, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
3
Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.
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