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Categories:
rotini pasta ground beef celery onion baby portabella mushrooms fresh oregano fresh basil salt Tabasco sauce liquid smoke Ricotta cheese Parmesan cheese Mozzarella cheese American cheese
Viewed: 71 - Published at: 2 years agoIngredients
- 0.5 (1 lb) box rotini pasta or 0.5 (1 lb) box fusilli
- 1 (25 ounce) jar spaghetti sauce (your favorite)
- 1 lb ground beef
- 2 small celery ribs, chopped
- 12 onion, chopped
- 4 ounces baby portabella mushrooms, chopped
- 1 teaspoon fresh oregano or 14 teaspoon dried oregano
- 1 teaspoon fresh basil or 14 teaspoon dried basil
- salt and pepper
- 1 dash Tabasco sauce
- 1 dash liquid smoke
- 12 cup ricotta cheese
- 12 cup parmesan cheese, grated or 12 cup romano cheese
- 14 cup mozzarella cheese, grated, divided
- 2 slices American cheese
Method
- Preheat oven to 350*F.
- Cook pasta according to directions.
- Saute all vegetables, except mushroom for 10 minutes.
- Then add the mushrooms, saute another 5 minutes.
- Set aside.
- Saute ground beef until brown, 5-7 minutes, breaking into small pieces as you stir.
- Drain.
- Mix pasta, vegetables, and ground beef in a large bowl.
- Add spaghetti sauce, herbs and spices.
- Add ricotta cheese, 1/4 cup of the Parmesan cheese, and 1/8 cup of the mozzarella cheese.
- Pour mixture into 11"x7"(or close) baking dish.
- Sprinkle remaining 1/4 cup Parmesan cheese and 1/8 cup mozzarella cheese over the top.
- Break American cheese slices up into small pieces and place evenly over top.
- Bake at 350*F. for 35 minutes.
