STACEY COMPTON • Toledo, Ohio This recipe makes two big pans. Prepare them when you have time, and freeze one or both to enjoy later.more
pounds lean ground beef
envelopes taco seasoning
cartons (15 ounces each) ricotta cheese
cups (2 pounds) shredded cheddar cheese
jars (24 ounces each) chunky salsa
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles. 2. In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat. 3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.