2 lbs. Ricotta Cheese (lowfat)
1/4 cups Shredded Romano cheese (or Parmesan, if you prefer)
1/4 tsp. Salt
1/8 tsp. Pepper
Pinch of sugar
2 tsp. parsley
2 lbs. ground lean beef
1 large onion, chopped
Large jar of Ragu with extra chunky tomatoes, garlic and onions
2 lbs. Penne Pasta
4 cups shredded mozzarella cheese
Parboil penne and drain.
Combine all ingredients for cheese mixture and set aside.
Brown beef. Drain extra fat. Add onions and stir until cooked through. Pour sauce over meat and stir.
In extra large bowl combine pasta and cheese mixture stirring just enough to combine evenly. Put half of pasta in greased lasagna pan (you can divide the pasta into two 13 x 9 pans too). Pour 1/2 of meat sauce over pasta. Sprinkle half of shredded mozzarella cheese over sauce. Repeat. Cover loosely with sprayed foil to prevent sticking. Bake at 350 for 45 minutes. Remove foil and continue cooking for 15 minutes or until nicely browned.
Allow to set for 15 minutes before serving. Yield: 16 servings
Posted by Debi