Saturday, February 09, 2008

Lasagne Casserole

The other night I was in the mood for something Italian, but didn't want to go to the effort of making lasagne. So I compromised by using some of the ingredients in lasagne to make a simple casserole. I used radiatore pasta (Italian for radiator), because it has a nice bite and it holds sauce really well. You could use whatever pasta you have on hand. You could also increase the amounts of cream cheese and ricotta.

Lasagne Casserole

8 oz pasta
1 lb ground chuck
1 jar spaghetti sauce (I use Ragu Traditional)
1/2 cup red wine
1 cup ricotta cheese
8 oz cream cheese, softened
1 tsp basil
1/2 tsp salt
cheddar or mozarella cheese
parmesan cheese

Cook pasta al dente, according to package directions. Drain. Brown ground chuck in a skillet and drain. Return to the skillet and add pasta sauce and wine. Simmer for about 10 minutes. Combine ricotta, cream cheese, and seasonings.
Place pasta in a greased baking dish. Spoon cheese mixture over the pasta. Top with the sauce. Sprinkle liberally with cheeses. Bake at 350 for 20-30 minutes.

Cook pasta according to package directions:

Simmer sauce for about 10 minutes:

Place pasta in a greased baking dish:

Top with ricotta mixture:

Then sauce and cheeses. Bake at 350 for 20-30 minutes:

Yum.

7 comments:

GoRebels! said...

Looks fabulous! We're having this tonight!

Vickie said...

Let me know how you like it!

Finelly said...

Oh. Yum. Cannot wait to try this one!

Julie said...

I love lasagna and this version looks terrific.

Holly said...

I made this for dinner tonight and it was SO yummy!! I used ground turkey instead of beef (only because Matt brought home the turkey instead) and I didn't have the wine on hand, but it definantly made our favorites list! Thanks so much!

Vickie said...

I am sure that ground turkey is much more healthy. Tell Matt that he is smart. I'm glad you liked it! I have been keeping up with you on your blog, and I'm glad you are doing well. Ella is gorgeous.

Chris said...

I need to forward this to my wife. That pasta looks like her favorite from Williams Sonoma, where she works. Perfect for this type of dish, since it has lot's of area to hold sauce:)