A fresh take on a classic Italian dish. Instead of lasagna noodles, we’re using whole wheat spiral pasta. We’re also using a very lean ground beef (or try ground turkey to reduce the fat some) and add in your favorite veggies. 40 Minutes to Prepare and Cook.
1 box (13.25 oz) Healthy Harvest Pasta, Rotini
1 can (26.5 oz) Hunt’s Spaghetti Sauce, Traditional
1 container (15 oz) Ricotta Cheese, Park Skim Milk
1 cup grated Parmesan cheese
1 cup shredded Fat-free Mozzarella
1 large egg, beaten
3 cloves garlic, minced
1 Tbsp. olive oil
1 pound very lean ground beef or turkey
1 cup Summer Squash, sliced
1 cup Broccoli, chopped
Preheat over to 375F.
Brown 1 lb. ground beef in 1 T. olive oil.
Meanwhile, boil pasta for 10 min. and drain.
Steam vegetables (about 10 minutes) and set aside.
Beat 1 egg, add 3 cheeses and garlic and mix thoroughly. Set aside.
Assemble: Layer all ingredients in lightly greased lasagna pan or 9×13 pan. Begin with a light layer of sauce, followed by half the noodles, 1/3 of the cheese, 1/2 of the vegetables, 1/2 of the beef.
Repeat process, using half of the remaining sauce. Add final layer of sauce and cheese.
Bake at 375F for 20 minutes or until cheese is golden brown and bubbly. Enjoy!
Number of Servings: 12
I was asked to bring a pasta salad to a friend’s birthday party tonight and didn’t have time to stop by the store for Italian dressing, so I just threw together what I had on hand. Everyone seemed to like it. A couple people asked for the recipe, and the hostess even asked if she could keep some for tomorrow. 🙂 So, here’s the recipe:
1 c. mayonnaise (we use Duke’s)
3 Tbsp. dijon mustard (we use Emeril’s)
2 cloves garlic, minced
3 Tbsp. capers
1 box whole wheat rotini pasta noodles
1/4 red onion, finely diced
1 summer squash, chopped into bite size pieces
1 carrot, peeled into thin strips and cut in bite size pieces.
1 1/2 oz. freshly grated parmesan cheese (reserve about 1 Tbsp. for topping)
1. Cook pasta according to package directions.
2. Meanwhile, mix together dressing ingredients in small bowl.
3. Chop vegetables (Note: I peeled the carrots, then kept using the vegetable peeler to make thin strips of carrot; this worked much better than chopping it into hard to chew chunks. Then I roughly chopped the long strips into bite size strips.)
4. Drain and cool pasta with cold running water.
5. Toss cooled pasta with vegetables.
6. Fold in dressing.
7. Top with 1 Tbsp. parmesan cheese.
Completed Product (the little bowl to the side is sans onion and squash for Bryan)
8. Enjoy chilled or at room temperature.
Remember to refrigerate mayonnaise-based dishes. Do not let them sit out for more than 2 hours to avoid salmonella poisoning.