Wednesday, April 8, 2009
1 pound fusilli Noodles
2 Tbs olive oil
1 pound lean ground sirloin (beef)
1 small carrot, grated
1 small onion, finely chopped
2 cloves garlic, chopped or grated
1 cup beef broth
1 large can diced or crushed tomatoes with basil
salt & pepper to taste
1/4 tsp Italian seasoning
1 tub ricotta cheese
1 cup grated Parmesan cheese
Cook pasta to package directions, drain.
In a large saute pan brown ground beef in olive oil for about 5 minutes, add onions, carrots and garlic cook 5 more minutes. Add beef broth and tomatoes, salt and pepper and stir. Simmer for 15 minutes. Stir in noodles and 1/2 cup Parmesan cheese and heat through for 5 minutes.
Mix ricotta cheese with Italian seasoning in a small bowl.
Serve 1 small scoop ricotta on plate and put lasagna mixture over it and sprinkle with Parmesan cheese.
I made this a bit different than RR did. I didn't use fresh basil or fresh Parsley and she did. It still turned out very yummy.