Ricotta Beef Casserole


Ricotta Beef Casserole



16 ounces Extra-Wide Egg Noodles

1 1/2 pounds lean ground beef

1 medium onion, chopped

2 (14 1/2 ounces) cans stewed tomatoes

1 (8 ounces) can tomato sauce

2 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon pepper

1 (8 ounces) container ricotta cheese

1/4 cup grated Parmesan cheese

2 tablespoons parsley flakes

2 cups (8 ounces) shredded mozzarella cheese


  Directions In a large skillet, brown ground beef and onion; drain. Add stewed tomatoes, tomato sauce and seasonings; simmer for 20 minutes. Cook extra-wide egg noodles until “al dente” about 7-9 minutes; drain. In a separate bowl, mix together ricotta, Parmesan, and parsley. In a 9 x 13-inch baking dish, layer a small amount of meat sauce, 1/2 the noodles, 1/2 the remaining meat sauce, 1/2 the ricotta cheese mixture, and 1/2 the mozzarella cheese. Repeat layers. Cover and bake at 350° for 40 minutes. Let stand 5 minutes before serving. Servings 6