I stumbled across this recipe on Pinterest this week… and I thought that it sounded delicious, easy, and had the opportunity to be relatively healthy. To me, those things are all I need to convince me to try something. I love to cook, it’s relaxing… however, the dishes and mess it makes are another story…
When I cook I tend to not use recipes… I get the basic idea and just kind of run with it. That’s the fun part – being creative. {Yes, I try to use creativity in everything I do.} In my recipe I used no salt beef broth to bring out the flavor of the ground beef {and to lower the sodium} I also added tomato paste as a thickening agent. And instead of breaking up lasagna noodles I used campanelle pasta… they’re like mini lasagna noodles – with the curly edge. {Real technical terms here}. And instead of just topping with parmasan cheese I made a cheese mixture and used that to top it… It was like lasagna in a bowl… so, I think I accomplished what I set out to. I had two taste testers and they both were quite pleased. A+ for Jac!
Ingredients:
1 lb ground beef {mine was fresh from Shull farms}
1/2 white onion {diced}
1 tbsp fresh garlic
1 can {14.5 oz} diced tomatoes w/juice
1 can {14.5 oz} tomato sauce
1 small can {30 ml} tomato paste
2 cups no salt/low sodium beef broth
8 oz Campanella pasta {or whatever pasta floats your boat}
1 tbsp sugar {this is completely up to your taste – I like a hint of sweetness in any tomato sauce I make – so it’s give or take}
Seasoning {I used more garlic, sea salt, different italian seasonings – just season to your taste preference}
Cheese Mixture:
1 small container lowfat ricotta cheese
1 container gorgonzola cheese
1 cup shredded mozzarella cheese
{again, cheese is up to you – pick and choose as you wish}
Okay guys… this is where it gets real tough… pay close attention…
In a large saucepan saute the onion and garlic in a little EVOO {what? You don’t watch Rachel Ray??? Extra Virgin Olive Oil} until fragrant. Throw in the beef, brown it. Because mine wasn’t very fatty I didn’t need to drain it. Turn the heat to medium, pour in the beef broth, tomato sauce, diced tomatoes, tomato paste, and season to taste. Let cook for about ten minutes {or an hour, if you have the time - I didn’t – so I went with 10 minutes}. Crank up the heat a bit to get a boil… once boiling, throw in your pasta. Let cook until al dente. {the pasta will continue to soak up the broth – and no one likes mushy noodles} Serve into bowls, spoon some cheese mixture on top and it’s ready to be gobbled up!
Oh yes, the cheese mixture… mix the cheeses together {I always season it with garlic and italian spices as well} and you’re done!
This meal was easy peezy lemon squeezy… and hardly even made a mess. I think the best part of this meal is that it makes plenty to have leftovers for the week… hello, lunch tomorrow!
And like a good little girl I calculated the calorie content {with the exact ingredients so it’s pretty accurate} and it came in at 353 w/cheese 208 w/out cheese. I’ll take that for a nice, hearty bowl of comfort food anyday.
{Also, I recommend a glass of your favorite wine to go with this bowl of yumminess. You deserve it.}
What’s your favorite thing to cook?
Happy Hump Day, my little pumpkins!
p.s. I’m not a recipe writer or follower so I apologize if it doesn’t make sense. 
p.p.s. I wasn’t planning on blogging this which is why I only had one, awful cell phone picture of it.
