Brace yourselves: it’s another Rachel Ray recipe. But don’t freak out. This one actually was fairly simple and I’m pretty sure I made it in 30 minutes! This is a really good pasta dish and an easy way to include some extra veggies (there are carrots in the meat sauce).
I was a little skeptical about the ricotta mixture since it’s cold, but the heat from the pasta and meat sauce warm it up right away. It mixes in really well and the flavor is so close to actual lasagna. Next time I would use less parsley in the ricotta mixture and I would grate/shred the carrots instead of “finely chop” them. I’d also use more basil in the sauce.
Definitely a quick and simple recipe!
- 1/2 lb. cavatappi pasta
- 1 Tbsp. olive oil
- 1/2 lb. ground beef
- 1/2 small carrot, grated or finely chopped
- 1/2 small onion, grated or finely chopped
- 1 clove garlic, grated or finely chopped
- 1/2 c. beef broth
- 14 oz. crushed tomatoes
- A few basil leaves, torn
- 1/2 c. ricotta cheese
- 1/6 c. finely chopped flat-leaf parsley
- 1 Tbsp. butter
- 1/3 c. grated parmesan
- Cook pasta according to package directions. Drain.
- While the pasta cooks, heat olive oil in large skillet over medium heat.
- Add the beef, crumbling into bits, and cook until lightly browned, 3 to 4 minutes.
- Add carrot, onion and garlic; season with salt and pepper.
- Cook until vegetables are softened, 5 minutes.
- Stir in the beef broth then the tomatoes and basil; simmer.
- In a small bowl, stir together the ricotta and parsley.
- Toss the pasta with the butter, then stir in the parmesan cheese and meat sauce.
- Scoop the ricotta mixture into each of 2 shallow bowls, then top with the meaty pasta.
- Sprinkle with additional parmesan cheese.
Source: [11 – Feb. 2009]