Lasagna and casseroles: two classic dishes that never go out of style. You're sure to please the entire family when you whip up this meat lasagna dish.
What You'll Need:
8 ounces uncooked rotini pasta
1 pound ground chuck
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chilies with garlic, oregano, and basil
1 (8-ounce) package cream cheese, softened
1 cup ricotta cheese
4 cups (16 ounces) shredded mozzarella cheese, divided
cup chopped fresh parsley or 1 tablespoon dried parsley
What To Do:
- Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and place in greased 9- x 13-inch baking dish. Cover and set aside.
- While pasta cooks, cook beef and salt in large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Meanwhile, stir together tomato sauce and diced tomatoes and chilies.
- Stir together cream cheese, ricotta cheese, 2 cups mozzarella cheese, and parsley; spoon beef mixture and cheese mixture over pasta, spreading to reach edges of dish. Pour tomato mixture over cheese mixture. Sprinkle with remaining 2 cups mozzarella cheese. Bake, uncovered, 30 minutes or until bubbly. Let stand 10 minutes before cutting.
One pound of Italian pork sausage makes a fine substitute for ground chuck when you're ready for a change of taste.
If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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