Ingredients
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3 cups rotini pasta or 3 cups other large pasta
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12 ounces lean ground beef
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1/2 cup chopped onion
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1 (24 ounce) jar prepared pasta sauce
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1/2 teaspoon italian seasoning (oregano or basil)
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1/2 teaspoon hot pepper flakes
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1 (17 ounce) container light ricotta cheese
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1 cup grated part-skim mozzarella cheese
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1/4 cup grated parmesan cheese
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1 egg
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1 cup grated carrot
Instructions
- In a large pot of boiling water, cook pasta until tender but firm; drain.
- In a large skillet, cook beef over medium-high heat until browned. Add onions and carrots; cook for 3 to 4 minutes. Stir in pasta sauce and Italian seasoning (oregano or basil). Remove from heat and set aside.
- In a bowl, combine ricotta cheese, egg and 1/2 cup of the mozzarella cheese. Set aside.
- To Assemble: Spread half of the meat mixture on bottom of greased 13x9-inch baking dish. Top with all of the pasta. Spread all of the cheese mixture over pasta. Top with remaining meat mixture. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
- Bake in preheated oven, uncovered for 35 to 45 minutes or until bubbling.
- Let stand for 10 minutes before serving.