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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
Pasta Crust
Salt
4 oz vermicelli, broken into 2-inch pieces
1 clove garlic, minced
2 tbsp unsalted butter
1 cup grated Parmesan cheese
1 large egg, beaten
1 tbsp minced fresh basil
Filling
2 tsp vegetable oil
1 small onion, chopped fine
1/2 lb 90% lean ground beef
1 (15-oz) can tomato sauce
3 tbsp tomato paste
1 tsp sugar
1 tbsp minced fresh basil
1 cup whole-milk ricotta
1 large egg
1 tsp dried oregano
1 1/2 cups shredded whole milk mozzarella cheese
For the crust: Adjust oven rack to lowest position and heat oven to 350 degrees. Bring 2 quarts water to boil in large saucepan. Add 1 tsp salt and vermicelli and cook until al dente. Drain well.
Combine cooked vermicelli, garlic, butter, Parmesan, egg, and basil in medium bowl. Press mixture into deep 10-inch pie plate. Bake until crust has set, 15 to 20 minutes. Cool while making filling.
For the filling: Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add beef and cook until lightly browned, 6 to 8 minutes. Drain off any excess fat. Stir in tomato sauce, tomato paste, and sugar and simmer until thickened, about 3 minutes. Stir in basil and season with salt and pepper.
Stir ricotta, egg, and oregano together in small bowl. Spread ricotta mixture over pasta crust. Top with meat sauce and sprinkle with mozzarella. Bake until golden brown on top, about 25 minutes. Cool 15 minutes. Slice into wedges and serve.
Serves 6 to 8
NOTE: To keep the vermicelli from flying all over the kitchen, wrap the noodles in a clean dish towel before attempting to break them into shorter lengths.
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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
Pasta Crust
Salt
4 oz vermicelli, broken into 2-inch pieces
1 clove garlic, minced
2 tbsp unsalted butter
1 cup grated Parmesan cheese
1 large egg, beaten
1 tbsp minced fresh basil
Filling
2 tsp vegetable oil
1 small onion, chopped fine
1/2 lb 90% lean ground beef
1 (15-oz) can tomato sauce
3 tbsp tomato paste
1 tsp sugar
1 tbsp minced fresh basil
1 cup whole-milk ricotta
1 large egg
1 tsp dried oregano
1 1/2 cups shredded whole milk mozzarella cheese
For the crust: Adjust oven rack to lowest position and heat oven to 350 degrees. Bring 2 quarts water to boil in large saucepan. Add 1 tsp salt and vermicelli and cook until al dente. Drain well.
Combine cooked vermicelli, garlic, butter, Parmesan, egg, and basil in medium bowl. Press mixture into deep 10-inch pie plate. Bake until crust has set, 15 to 20 minutes. Cool while making filling.
For the filling: Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add beef and cook until lightly browned, 6 to 8 minutes. Drain off any excess fat. Stir in tomato sauce, tomato paste, and sugar and simmer until thickened, about 3 minutes. Stir in basil and season with salt and pepper.
Stir ricotta, egg, and oregano together in small bowl. Spread ricotta mixture over pasta crust. Top with meat sauce and sprinkle with mozzarella. Bake until golden brown on top, about 25 minutes. Cool 15 minutes. Slice into wedges and serve.
Serves 6 to 8
NOTE: To keep the vermicelli from flying all over the kitchen, wrap the noodles in a clean dish towel before attempting to break them into shorter lengths.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.