I love simple dinners that I can throw together in a short span of time. My son has become a cling-on as of late. Particularly more so between the hours of 4PM and bedtime. This makes getting dinner made and on the table a wee bit of a chore.
This week I was in the mood for lasagna. However, I had all the ingredients except lasagna noodles. I wound up throwing together a Beef & Ricotta Lasagna Pasta Bake. It was just as good as the regular old lasagna. While this recipe does take a little more time to prepare. It is easy enough to do while you have a toddler tugging at your pant leg.
Beef & Ricotta Lasagna Pasta Bake
3 to 4 cups of dry pasta (I used a mixture of shells, bows, fusilli)
1 (700ml) jar of your favorite pasta sauce
1 lb of ground beef
1/2 tbsp Club House Roasted Garlic & Peppers Spice
1 tbsp Oregano
1 cup water
1 (400ml) container of Ricotta Cheese
1 egg (beaten)
2 1/4 cups mozzarella cheese
3/4 cup parmesan cheese
Brown ground beef. Drain. Stir in pasta sauce, Club House Roasted Garlic & Peppers spice, onion powder and water. Stir and simmer, covered on low. While cooking the meat, prepare your dry pasta. Don’t over cook the the noodles, as they will continue to soften in the oven.
While the pasta sauce is simmering, mix together the parmesan, mozzarella (2 cups), and ricotta cheeses in a bowl with an egg, salt, pepper and oregano. Combine well.