Rachel Ray's Whole Wheat Skillet Lasagna and Escarole Salad

Photo by Caaren C.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • Salt

  • 1

    pound whole-wheat gemelli or cassarecci

  • 5 to 6

    tablespoons extra-virgin olive oil, divided

  • 1/4

    pound pancetta, chopped

  • 1 1/2

    pounds ground sirloin

  • 1

    bay leaf

  • Ground black pepper

  • 1/2

    teaspoon ground allspice

  • 1

    carrot, peeled and grated

  • 1

    onion, grated

  • 4

    cloves garlic, grated

  • 4

    sprigs rosemary, leaves finely chopped

  • 1

    cup beef stock

  • 1

    (28-ounce) can Italian tomatoes

  • 2

    cups ricotta cheese

  • 1

    ball smoked mozzarella, thinly sliced

  • 2

    heads escarole, cleaned and dried, coarsely chopped

  • 1/2

    small red onion, very thinly sliced

  • 2

    lemons, juiced

Directions

Heat a pot of water for pasta, season with salt and cook pasta to al dente. Preheat oven to 450 degrees F or broiler. While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.

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