Recipe: One Pot Lasagna Pasta (using ground beef, oven or stovetop)

ONE POT LASAGNA PASTA
"Saucy ground beef and zucchini are simmered with noodles and topped with ricotta for a family favorite with fewer dishes to clean up!"


1 pound ground beef (93% lean or leaner)
1 medium zucchini, chopped (about 1-1/2 cups)
1 (24 to 26 ounces) jar garden-style pasta sauce
2 cups water
6 ounces uncooked mini bow tie (farfalle) pasta (about 2 1/8 cups)*
1/2 teaspoon ground black pepper
2/3 cup reduced-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
Thinly sliced or chopped fresh basil

Preheat oven to 375 degrees F.

Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add ground beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.

Stir in pasta sauce, 2 cups water and pepper. Bring to a boil, stirring occasionally.

Remove from heat. Stir in (uncooked) pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.

Cover and bake in 375 degrees F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.

*Six ounces uncooked regular bow tie (farfalle) pasta (about 2 1/3 cups) may be substituted. Increase uncovered baking time to 10 to 13 minutes.

VARIATION:

SKILLET-STOVETOP METHOD:
Prepare recipe as directed above using 12-inch nonstick skillet and adding uncooked pasta with pasta sauce, 2 cups water and pepper in step 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. Remove from heat. Swirl ricotta into sauce as directed above. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.

NOTES: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Makes 4 to 6 servings
Source: Oh Sweet Basil and The Beef Checkoff, National Cattlemen's Beef Association