- 6
- 30 mins
- 75 mins
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Ingredients
- 4 cups medium pasta shells, uncooked
- 1 lb. extra-lean ground beef
- 1 jar (24 - 32 oz.) marinara or your favorite red sauce
- 1 16 oz. container ricotta cheese
- 2 eggs, beaten until blended
- 1/4 t. nutmeg
- 1 T. chopped fresh basil
- 3/4 cup Grated Parmesan Cheese
- 1-1/2 cups Shredded Mozzarella Cheese
Preparation
Step 1
COOK pasta to al dente as directed on pacakge, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.
DRAIN pasta. Mix ricotta, eggs, 3/4 cup mozzarella, basil, nutmeg, and 1/2 cup parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with remaining parmesan and mozzarella; cover with foil. Refrigerate up to 24 hours.
Remove casserole from refrigerator about 1 hour before baking.
HEAT oven to 350ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.