Sunday, January 25, 2009

Pasta Lasagna

I tried this recipe from the other day. It was a delicious and easy variation of lasagna. I added a few sprinkles of Italian Seasoning between each layer for extra flavor.

1/2 pound penne pasta
1/2 pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten

Preheat oven to 350 degrees F. Grease a 2 1/2 quart baking dish(or double recipe for a 13X9 pan). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

Bake in preheated oven 35 to 40 minutes, until hot and bubbly.

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