Mini Lasagne Casserole
Source of Recipe
SanGiorio mafalda pasta box
Mini Lasagne Casserole
1 pound lean ground beef
1/2 cup chopped onon
3 cups or 26 ounces spaghetti sauce
1, 12 ounce package San Giorgio mafalda
...pasta, uncooked
3 3/4 cups Ricotta cheese (2 pounds)
1 Tablespoon dried parsley or 1/4 freshly chopped
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups shredded Mozzarella cheese, (8 ounces)
Parmesan cheese for top, if desired
Heat oven to 375 degrees F. In large skillet, cook meat and
onion until meat browns; drain. Stir in spaghetti sauce;
heat to boiling. Reduce heat to low; simmer 5 minutes. Cook
pasta al dente to package directions. In large bowl, stir
together Ricotta, egg, parsley, pepper and salt. In a
13x9x2 inch baking dish, spread 1 cup meat sauce; evenly
layer 1/2 of the pasta over sauce. Spread Ricotta mixture
over pasta; sprinkle with 1/2 of the Mozzarella. Repeat
layers of meat sauce and past. Spread remaining meat sauce
over past, covering pasta completely; sprinkle with the
remaining Mozzarella. Sprinkle with Parmesan, if desired.
Cover with foil. Bake 30 minutes. Remove flild; bake for
5 minutes or until hot and bubbly.
Makes 10 servings of 1 cup each.
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