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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We enjoyed this simple pasta casserole that's a great way to use up some leftover ricotta cheese and other things we usually have on hand. I think this would also work well using ground beef. Adapted from Bon Appetit (June 1981) Ingredients:
3/4 lb ground lamb |
1/8 cup chopped onion |
1 clove garlic, chopped |
1 (10 1/2 ounce) can condensed golden mushroom soup |
1/4 cup water |
1/4 teaspoon oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
8 ounces spaghetti or 8 ounces other pastas, cooked and drained according to package directions |
1/8 cup butter, melted |
1/8 cup parmesan cheese, grated |
1/2 cup ricotta cheese |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
3. In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
4. Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
5. While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
6. Stir in lamb mixture and ricotta cheese.
7. Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.
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