Beefy Pasta Bake

 

I can't imagine why I haven't shared this recipe on here.  I've been making now for years and really like it a lot.  The copy I have says it was published in 2016, and I'm pretty sure I've been making it a few times a year ever since.  I'm going to share the link to the original recipe from BH&G and then I'll share my version.  This recipe has lent itself well to substitutions.

Baked Beef Ravioli  

Beefy Pasta Bake

.5 (1/2) pound ground beef

8 ounces tomato sauce

1/2 tsp sugar

1 tbsp flour

2 tbsps minced garlic

1 heaping tbsp Basil Pesto

1 15 oz can diced tomatoes, undrained

1/2 cup chopped onion

1 tsp. dried oregano

salt and pepper

9 ounces cheese ravioli or tortellini, dried, frozen or fresh

1 cup shredded Mozzarella

1/4 cup Parmesan cheese (optional)

Preheat oven to 375F.  Cook pasta according to package directions.  Drain.  Cover and keep warm.

In a large skillet, brown the ground beef, onion and garlic.   I will remove any excess oil, then add in my seasonings, the flour, tomatoes and tomato sauce.  Cook until heated through, then toss your choice of cooked pasta in the pan.

Transfer to an ungreased 3 quart baking dish.  Sprinkle with Mozzarella and Parmesan.  Bake, uncovered about 20 minutes or until heated through.  Makes 8-servings.

When I made this dish tonight, I added in a chopped zucchini and a cup of Kale that I'd broken into small bits.  This extended the dish nicely.  I divided between two smaller casseroles and froze one for later.