Whole Wheat Skillet Lasagna |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This Rachael Ray recipe calls for whole wheat gemelli or cassarecci, but I made it with regular gemelli and it was just fine. I also cut back on the rosemary as I'm not a really big fan of that particular herb. Excellent served with a green salad. Ingredients:
1 lb whole wheat pasta (gemelli ) |
5 -6 tablespoons extra virgin olive oil, divided |
1/4 lb pancetta, chopped |
1 1/2 lbs ground sirloin |
1 bay leaf |
ground black pepper |
salt |
1/2 teaspoon ground allspice |
1 carrot, peeled and grated |
1 onion, peeled and grated |
4 garlic cloves, peeled and grated |
4 sprigs fresh rosemary, leaves finely chopped |
1 cup beef stock |
28 ounces italian tomatoes |
2 cups ricotta cheese |
1 fresh smoked mozzarella cheese ball, thinly sliced |
Directions:
1. Heat a pot of water for the pasta, season with salt and cook pasta to al dente.
2. Preheat the oven to 450 degrees F or else preheat the broiler.
3. While the pasta water comes to a boil, heat 2 tablespoons of the oil in a high-sided skillet over medium-high to high heat.
4. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes.
5. Season with salt, pepper and the allspice.
6. Add the grated vegetables and the rosemary.
7. Cook 7 to 8 minutes, then stir in the stock.
8. Add the tomatoes and break up with a spoon.
9. Drain the pasta and add to the sauce, then stir in the ricotta.
10. Top the pasta with a layer of mozzarella and place in the oven.
11. Cook for 5 minutes to melt and bubble the cheese.
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