Recipe(tried): Lasagna Casserole-Curly Pasta with Meat and Ricotta

This recipe comes from Rachael Ray. I made it the other night when we had a guest for dinner. It was very well recieved. I substituted turkey sweet Italian sausage for the ground beef, pork and veal mix and warmed up some bottled fat-free mushroom marinara sauce from Trader Joes for DH as he likes extra sauce.While making the sauce I added some dried oregano leaves and then left out the basil as DH doesn't care for basil.The next day DH took leftovers in double wrapped foil to his blacksmithing demonstration and warmed them near his forge for lunch.

LASAGNA CASSEROLE-CURLY PASTA WITH MEAT AND RICOTTA

1 pound campanelle (curly-shaped pasta), such as Barilla brand
Salt
3 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef, pork and veal mix
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
Black pepper
1 28-ounce can Italian plum tomatoes
1 cup chicken stock ( I only had beef broth, so I used that)
1/2 cup basil leaves, shredded or torn A handful of flat-leaf parsley, coarsely chopped
2 cups ricotta cheese
1/2 cup (a couple of handfuls) Parmigiano Reggiano cheese (I used Pecorino)

Heat a pot of water to boil for the pasta.

Once at a boil, salt liberally and add pasta. Cook just shy of al dente leaving a good bite to it, about 6-7 minutes.

While water comes to a boil, heat EVOO, 3 turns of the pan, over medium-high heat. Add the meat and lightly brown it for 3-4 minutes, breaking it up into small bits with the back of a wooden spoon.

Add carrot, onions and garlic, season with salt and pepper, and cook until veggies soften, 5-6 minutes. Break up the tomatoes with a wooden spoon in a colander over a bowl to crush them up.

Add them to beef and vegetables. Add stock, bring up to a bubble and simmer for 15 minutes. Fold in basil and parsley.

Cook and drain pasta, and return it to the pot. Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with Parmigiano Reggiano cheese.

Bake 15 minutes or so, until top crusts up a bit. Toss together a green salad while the casserole's in the oven to serve alongside.

Yields 6 servings