 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
From Southern Living Cooking School. Ingredients:
8 ounces penne |
1 tablespoon olive oil |
1 lb ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1/4 cup dry red wine |
1 (15 ounce) jar pasta sauce with mushrooms (aka spaghetti sauce with mushrooms) |
1 cup beef broth |
1 (6 ounce) can tomato paste |
1 teaspoon salt |
1/2 teaspoon pepper, divided |
1 (16 ounce) container small curd cottage cheese |
1 cup grated parmesan cheese |
1 cup shredded mozzarella cheese |
2 eggs |
1/3 cup italian seasoned breadcrumbs |
Directions:
1. Cook pasta in boiling salted water according to package directions; drain.
2. Toss pasta with oil; spoon into a lightly greased 13x9 inch baking dish; set aside.
3. In a skillet over med-high heat, cook the beef, onion, and garlic for 5-6 minutes or until beef is browned, stirring to crumble beef; drain and return to skillet.
4. Add wine, spaghetti sauce, and next 3 ingredients to skillet; bring to a boil.
5. Decrease heat and simmer 10 minutes; stir in 1/4 teaspoon pepper.
6. In a bowl, combine cottage cheese, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, remaining 1/4 teaspoon pepper, and eggs; spoon mixture over the pasta.
7. Spread beef mixture over the top.
8. Sprinkle with remaining 1/2 cup parmesan and 1/2 cup mozzarella; top with bread crumbs.
9. Bake, uncovered, at 350° for 30 minutes or until bubbly.
|
|