Recipes, if used often, morph over time. At first you change an ingredient because you don't have what the recipe calls. Or, you just add a little bit of this and a little bit of that to make it different. One day you can't remember where the actual recipe is and you just make it from memory. Suddenly the recipe becomes your own and you can't write on your blog about it without sounding vague by writing, "a handful" or "a little bit".
Most recipes that are in our regular rotation fit into that category.
This came originally from Rachael Ray, but definitely takes less than 30 minutes. Quick and tasty it is a perfect weeknight meal. It also feeds a crowd and is suitable for entertaining.
I use a jarred sauce (Bertolli is our family favorite). If doing that "cheat" doesn't work for you, I encourage you to make your own. Whatever floats your boat! The best meals are ones that can be shared and changed to suit your individual needs.
Lasagna Pasta Toss
1 lb campanelle pasta
1 lb ground beef
red pepper flakes, to taste
16 oz pasta sauce
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, plus more for serving
1/4 cup parsley, chopped
Set a large pot of water to boil.
In a large skillet, brown the ground beef. Add the pasta sauce and red pepper flakes.
Meanwhile, add salt to the boiling water and cook the pasta.
Put the ricotta in the bottom of large serving bowl, add about 1/2 cup of the starchy cooking water and stir to combine. Add the remaining cheeses and parsley. Salt and pepper to taste.
Once the pasta is finished cooking, drain and add to the cheese sauce, stirring to combine.
Top with the meat sauce. Sprinkle with more parmesan cheese.
Serve with garlic bread and a salad. Enjoy!