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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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âWe got this recipe from a restaurant cook who lived in the duplex beside my mother-in-law, recalls Monika Rahn of Dillsburg, Pennsylvania. It was one of his favorites. Itâs easy to make, tastes just great and freezes well. Both my mother-in-law and her neighbor are gone now, but this recipe always brings back happy memories!â Ingredients:
1 package (16 ounces) spiral pasta |
2 pounds ground turkey or beef |
2/3 cup chopped onion |
1 teaspoon minced garlic |
2 jars (26 ounces each) spaghetti sauce |
2 tablespoons tomato paste |
1 teaspoon dried basil |
1 teaspoon dried oregano |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomato paste, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes.
2. Stir pasta into meat mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle each with 2 cups cheese. Cover and freeze one casserole for up to 3 months.
3. Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until heated through.
4. To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8 servings each).
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