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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Adapted from Rachel Ray's program 30-minute meals . So easy and delish or yummo . My family of four get the first nights supper and 2 or 3 lunches. Then were even able to freeze the rest into 2 more dinners for easy meals on hectic nights. Ingredients:
1 lb ground beef |
1 large onion, chopped |
2 garlic cloves, chopped |
1 teaspoon oregano |
1 teaspoon basil |
1 (16 ounce) can plum tomatoes (drain tomatoes and coarsely chop) |
1 (16 ounce) can tomato sauce |
1 (400 g) container ricotta cheese |
1 cup parmesan cheese |
1 cup mozzarella cheese |
4 cups corkscrew macaroni, scoobi do noodles (or whatever noodles you like ... i like curly noodles because it holds all the cheese and meat and s) |
Directions:
1. In a large pot boil 4 quarts water and start boiling pasta.
2. Brown ground beef with onion and garlic. Drain fat if you want - leave it if your not worried about fat content (makes the flavour better with the fat).
3. Drain can tomatoes and while tomatoes are in drainer, use the edge of your spatula or spoon to coarsely break tomatoes apart.
4. Add all ingredients to ground beef except cheese.
5. Once pasta is boiled, drain and in the large pot used for boiling mix pasta and meat sauce. Add ricotta cheese and half the Parmesan and then half the mozzarella.
6. Mix well and pour into casserole dish.
7. Top with remaining cheeses and bake for 20 - 30 minutes at 400°.
8. Serve with Caesar salad and garlic bread.
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