The recipe is also open to changes....whatever you have on hand. This time around I started with sauteed onion and garlic and added some mushrooms. I always love the addition of the spinach and the ricotta cheese....although sometimes I substitute cottage cheese. To make this dish I use a pasta called Mafaldine. It looks like thin strips of lasagna noodles and adds a unique texture to the dish. It's ridges allow the sauce to cling to the pasta for a more central flavour in each bite. Depending on the thickness of my homemade sauce it is sometimes necessary to add water or a mixture of water and tomato juice in order for the pasta to cook properly.
Serves 6If you are looking for a one pan meal head on over to Meeta's Monthly Mingle. This month the theme is One Pan Dinners.....so this is perfect :D for the event at What's for Lunch Honey?
Basic Starter Recipe:
8 oven-ready lasagne noodles (in this case Mafaldine)
1 pkg chopped spinach
1 lb lean ground beef
3 cups pasta sauce (your choice or homemade)
1 cup partly-skimmed ricotta cheese
1 cup (4 oz) pizza shreds ( a blend of mozzarella, provolone, Parmesan and Romano cheeses) or other shredded cheese blend of your choice
Place skillet over high heat. Add beef and cook breaking up clumps with a wooden spoon,
about 3 minutes until no longer pink. Add pasta sauce and ½ cup water and bring to a
Add noodles and spinach to pan. Cover and simmer 5 minutes (10 minutes if using Mafaldine), stirring.
Dot with spoonfuls of ricotta cheese, then sprinkle with cheese shreds. Cover, reduce heat to
low and cook 3 minutes until cheese melts.
Remove from heat; serve from skillet.
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