With lean beef, lighter cheeses and sodium-reduced pasta sauce, this recipe is heart-healthy too! The Two-pan Plan: Recipe makes two pans so you can cook and enjoy both now or don't bake one to enjoy it later. To keep for later, cover unbaked casserole tightly and refrigerate for up to 1 day (bake extra 10 minutes) OR freeze for up to 1 month (bake from frozen approx 1-1/2 hours).
| 1 box (340 g) |
jumbo pasta shells (approx. 44 shells) |
| 1 lb (500 g) |
Extra Lean or Lean Ground Beef |
| 1 |
medium onion, finely chopped |
| 2 to 3 |
large cloves garlic, minced |
| 1 tsp (5 mL) |
dried Italian herb seasoning |
| 1 pkg (454 g) |
light ricotta cheese |
| 1 pkg (300 g) |
frozen chopped spinach, thawed, squeezed dry |
| 1½ cups (375 mL) |
part-skim shredded mozzarella cheese |
| ½ tsp (2 mL) |
pepper |
| 4 cups (1 L) |
fat- and sodium-reduced pasta sauce |
| ¼ cup (50 mL) |
grated light Parmesan-style cheese |
- Cook pasta shells according to package directions. Drain and rinse; set aside. (Don't worry if some shells tear - you won't need them all.)
- Meanwhile, cook beef, onion, garlic and Italian seasoning in large deep frypan over medium heat for 10 minutes or until beef is thoroughly cooked and any liquid has evaporated. Remove from heat. Stir in ricotta, spinach, 1 cup (250 mL) of the mozzarella and pepper; combine well. Spoon 2 tbsp (30 mL) into each of about 32 shells.
- Spread 1⅓ cups (325 mL) pasta sauce into each of 13 x 9-inch (3 L) baking dish and 9-inch (23 cm) glass pie plate. Place 20 filled shells in baking dish, and 10 to 12 in pie plate. Top shells in baking dish with remaining pasta sauce (none needed for pie plate). Sprinkle Parmesan and remaining mozzarella over shells in both pans. (Can be covered and refrigerated or frozen.) Cover loosely with foil and bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 5 minutes.