This recipe is a simplified version of lasagna, and like it’s more complicated relation, it’s better after the flavors have a chance to blend. Prepare it a day or two in advance, and then bake it 45 minutes before you’re serving it. You’ll not only have less stressful dinner preparation, you’ll also have a more delicious meal. WIN~WIN! Yay!
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon red pepper flakes, optional
- 12 ounces pasta, cooked and drained
- ¼ cup butter
- 2 cups ricotta cheese
- 1 cup Parmesan cheese
- 2 cups mozzarella cheese
- chopped fresh basil leaves, optional for garnish
- Preheat oven to 375 degrees F. Lightly coat a baking dish or 13 x 9 inch pan with non-stick spray.
- In large skillet, over medium-high heat, sauté onion for 2 minutes. Add ground beef, and brown, stirring constantly. Add minced garlic, and sauté for 1 minute more. Drain fat, and reduce heat to medium-low. Add marinara sauce, brown sugar, salt, and pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Bring 6 quarts of salted water to a boil. Add pasta, and cook according to package directions. Drain. In a large bowl, combine pasta, butter, ricotta, and Parmesan cheese, and mix completely.
- Spread half the meat sauce into bottom of prepared baking dish. Pour the pasta/cheese mixture on top, and sprinkle with 1cup of mozzarella. Cover with remaining meat sauce, and top with remaining mozzarella. Cover tightly with foil, and bake at 375 degrees for 30 minutes. Remove foil, and bake 10 minutes more. Cool for 10 minutes, and garnish with fresh basil, if desired.
Preheat oven to 375 degrees F. Lightly coat a baking dish or 13 x 9 inch pan with non-stick spray.
Bring 6 quarts of water to a boil. Add 1 tablespoon salt to water, if desired.
WHILE YOU’RE WAITING FOR THE WATER TO BOIL:
In large skillet, over medium-high heat, sauté the following,
1 pound lean ground beef
1 medium onion, chopped
Stirring constantly, brown until completely cooked.
Add
2 cloves minced garlic
Sauté for 1 minute more.
Reduce heat to medium-low, and drain excess fat. Add the following,
4 cups marinara sauce
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon red pepper flakes, if desired
Simmer for 10 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING:
Add
12 ounces pasta
to the boiling water, and cook according to package directions. Drain well.
(I used an imported pasta from Italy, called Gigli Toscani. I thought the rippled edges were pretty, resembling lasagna. However, I wouldn’t recommend it for this recipe. It curls up, and seems more like macaroni. Next time I’ll use a flatter noodle, but you can use whatever you like.)
In a large bowl, combine pasta with
¼ cup butter
2 cups ricotta cheese
1 cup Parmesan cheese
Mix completely.
Spread half the meat sauce into bottom of prepared baking dish.
Pour the pasta/cheese mixture on top, and …
… sprinkle with
1 cup shredded mozzarella cheese
Cover with remaining meat sauce, and …
… top with remaining
1 cup mozzarella
Cover tightly with foil, and bake at 375 degrees for 30 minutes. Remove foil, and bake 10 minutes more.
~ OR ~
Cover tightly with foil, and refrigerate for a day or two. Then bake at 375 degrees for 30 minutes. Remove foil, and bake 10 minutes more.
Cool for 10 minutes, and …
… garnish with fresh basil, if desired.
Eat it while it’s hot.
