One Pot Beef Lasagna Pasta
1 pound Grass-fed Ground Beef (93% lean or leaner)
1 medium zucchini, chopped (about 1-1/2 cups)
1 jar (24 to 26 ounces) garden-style pasta sauce
1 medium carrot (pureed)
2 cups water
6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
1/2 teaspoon 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°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.
Sitr in pasta sauce, carrot, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
Cover and bake in 375°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.
Skillet-Stovetop Method: Prepare recipe as directed above using 12-inch cast iron skillet and adding uncooked pasta with pasta sauce, 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 in step 2. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted. Serves 4-6
Notes: The carrot adds a touch of sweetness with "tasting" like carrot. It is a great way to add more veg to your kids' diet without a battle.
**Original recipe courtesy of National Beef Council. Adapted to meet our family's taste buds.