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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Actually I prefer to use cavatelli( double elbows). I love this in the winter but sometimes you just have to have it in the summer too. It seems like a lot of ingredients now that I am writing it down, but so worth it. It may seem strange, but I use the frozen spinach still frozen-makes it easier to cook and doesn't cause a liquid problem! Ingredients:
1 lb cavatelli (pasta) |
1 lb lean ground beef |
3/4 cup white onion, diced |
3 garlic cloves, finely chopped |
1/2 tablespoon olive oil |
3/4 cup frozen chopped spinach, cut in small pieces |
1 cup shredded part-skim mozzarella cheese |
2 cups part-skim ricotta cheese |
1/4 cup fresh basil leaf, torn |
1/2 cup fat free feta cheese, crumbled |
4 cups tomato sauce |
4 slices sharp provolone cheese (deli) |
Directions:
1. In a large pot, boil the pasta until it is almost cooked, drain and return to pot.
2. In a skillet, sauté onion, garlic and chopped spinach until the onions are tender.
3. Remove from pan.
4. Using the same pan, brown ground beef, drain grease and let stand on a paper towel to drain further.
5. In a medium bowl, combine ricotta, basil and the onion mixture.
6. Combine pasta, tomato sauce, meat, ricotta onion mixture, feta and mozzarella and stir until even.
7. Pour into 2 9x9-inch baking dishes, top with provolone slices and bake at 450° for about 20 minutes.
8. Let stand 10 minutes before serving.
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