Recipe details

One Pot Lasagna Pasta with U.S. Beef

Ingredients:

  • 1 kg Ground U.S. Beef (93% lean or leaner)
  • 1 medium zucchini, chopped (about 1-1/2 cups)
  • 1 jar garden-style pasta sauce
  • 2 cups water
  • 1/2 teaspoon pepper
  • 170g 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

Preparation:

  1. Preheat oven to 190°C. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground U.S. Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
  2. Stir 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 190°C 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.