Beef and Spaghetti Pasta Pie
It’s the fasta pasta!
| 1/2 lb (250 g) |
thick Lean Ground Sirloin or Lean Ground Beef* |
| 2 cups (500 mL) |
prepared spaghetti sauce |
| 2 cups (500 mL) |
cooked spaghetti pasta |
| 2 |
eggs, beaten |
| 1 cup (250 mL) |
EACH drained cottage cheese and frozen peas |
| 1/2 cup (125 mL) |
thick grated mozzarella cheese |
1. Pan-fry:* ground beef until no longer pink in large skillet; drain.
2. Stir: in spaghetti sauce. Add spaghetti, eggs, cottage cheese, and peas. Toss together and transfer to lightly oiled 9-inch (23 cm) glass baking dish.
3. Bake: in 350°F oven for 30 minutes. Sprinkle with mozzarella and continue cooking for 15 minutes until cheese melts. Let rest for 5 minutes. Cut into wedges to serve.
*Shortcut: Use 1 cup (250 mL) frozen Big Batch Beef instead of fresh ground beef – skip Step 1.
Pantry Pointers
- Big Batch Beef: Make Big Batch Beef for ground beef that’s a pantry basic – keep in the freezer for meals in minutes. Sub-in 2 cups Big Batch Beef for 1 lb fresh ground beef in recipes calling for cooked ground beef.
- Longer Life: Ground Sirloin often comes in packages with extended shelf life – look for a ‘best before’ date stamped on pack. A longer shelf life lets you pick up ground beef on your weekend shop for speedy mid-week meals.
- In the Jar: A jar of pasta sauce is life saver midweek. Faster than take out: Big Batch Beef + Pasta Sauce + cooked pasta. Available in sodium-reduced varieties.
- Pasta Power: Leftover cooked pasta need never go to waste. Use in recipes like this one or add beaten eggs, grated cheese and a scoop of Big Batch Beef for a skillet-supper frittata in minutes.