- 1 lb ground beef
- 1 medium onion, chopped
- 8 oz penne pasta, cooked and drained
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 jar (24 oz) chunky vegetable pasta sauce
- 1 C ricotta cheese
- 1 egg
- 2 C shredded mozzarella or Italian cheese blend
Heat oven to 350. In a 5 qt Dutch oven, cook beef and onion over medium-high heat; 5-7 minutes, stirring frequently until thoroughly cooked; drain. Stir in cooked pasta, salt, pepper, and pasta sauce.
In medium bowl, mix ricotta cheese, egg, and 3/4 C of the shredded cheese. Spray 13X9 baking dish with cooking spray.
Spoon half of pasta mixture (about 3 1/2 C) into bottom of baking dish. Spoon ricotta mixture evenly over pasta mixture in baking dish. Top with remaining pasta mixture; sprinkle with remaining shredded cheese.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35-40 minutes or until heated through and cheese is melted.
To make ahead; wrap foil covered casserole in double layer of plastic wrap; label and freeze p to 3 months. To thaw and bake: thaw overnight or until completely thawed in refrigerator. Remove plastic. Bake 50-60 minutes or until center is hot and cheese is melted. To bake from freezer (no thawing): heat oven to 350. Remove plastic. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is hot and cheese is melted.