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.
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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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