If you make two pans at a time, you can freeze one for a future meal (baking from frozen for about 1-½ hours). This recipe can be made-ahead and refrigerated to bake later (add 10 minutes to baking time if refrigerated).
| 1 box (375 g) |
whole wheat spaghetti or macaroni |
| 1 lb (500 g) |
Extra Lean or Lean Ground Beef |
| 1 |
medium onion, finely chopped |
| 2 to 3 |
large cloves garlic, minced |
| 1 tsp (5 mL) |
dried Italian herb seasoning |
| 1 pkg (454 g) |
light ricotta cheese |
| 1 pkg (300 g) |
frozen chopped spinach, thawed and squeezed dry |
| 1-½ cups (375 mL) |
part-skim shredded mozzarella cheese |
| ½ tsp (2 mL) |
pepper |
| 4 cups (1 L) |
fat- and sodium-reduced pasta sauce |
| ¼ cups (50 mL) |
grated light Parmesan-style cheese |
- Cook pasta according to package directions. Drain and rinse; set aside.
- Meanwhile, cook beef, onion, garlic and Italian seasoning in large deep frypan over medium heat for 8 to 10 minutes or until beef is thoroughly cooked and any liquid has evaporated. Remove from heat. Stir in ricotta, spinach, 1 cup (250 mL) of the mozzarella and pepper; combine well. Toss with cooked pasta (don't worry if pasta tears).
- Spread 1-⅓ (325 mL) pasta sauce into each of two 9-inch (23 cm) deep-dish glass pie plates; layer with pasta mixture. Spread remaining pasta sauce over top of each; sprinkle each with Parmesan and remaining mozzarella. (Can be covered and refrigerated or frozen.) Cover loosely with foil and bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 5 minutes. Let stand for 5 minutes before cutting to serve.
Lasagne-style Pasta Pie: Spread 1-⅓ cups (325 mL) pasta sauce in 13 x 9-inch (3 L) baking dish. Top with pasta mixture and remaining pasta sauce. Sprinkle with Parmesan and remaining mozzarella.
Heart-Healthy Makeover: We used lean ground beef and lighter cheeses along with fat and sodium-reduced pasta sauce. This dish is a great way to sneak in some spinach for the spinach adverse.