Party Pasta Bowl

Name: Party Pasta Bowl
Yield: 12 servings
Ingredients: 1 package (16 ounces) uncooked mostaccioli or ziti; 1 cup chopped onion; 1 pound lean (90%) ground beef; 3 garlic cloves, pressed; 2 teaspoons Italian Seasoning Mix; 1 jar (48 ounces) spaghetti sauce; 1 can (14.5 ounces) diced tomatoes, undrained; 1 egg; 1 container (15 ounces) part-skim ricotta cheese; 2 cups (8 ounces) shredded mozzarella cheese, divided; 1/4 cup snipped fresh parsley; 1/4 teaspoon ground black pepper; 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided; Additional snipped fresh parsley

This hearty casserole makes enough for a hungry crowd. Don't worry, though - there won't be any leftovers to put way.

Ingredients

1 package (16 ounces) uncooked mostaccioli or ziti
1 cup chopped onion
1 pound lean (90%) ground beef
3 garlic cloves, pressed
2 teaspoons Italian Seasoning Mix
1 jar (48 ounces) spaghetti sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 egg
1 container (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Additional snipped fresh parsley

Directions

Preheat oven to 350°F. Cook pasta according to package directions in Dutch (6-qt.) Oven; drain.
Meanwhile, chop onion using Food Chopper. Place onion, ground beef and garlic pressed with Garlic Press in (12-in.) Skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes.
In Small Batter Bowl, lightly beat egg with Stainless Whisk. Add ricotta cheese, 1 cup of the mozzarella cheee, parsley and black pepper. Grate Parmesan cheese using Rotary Grater; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture.
To assemble casserole, place cooked pasta in Stoneware Baking Bowl. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.

Yield:

12 servings

Nutrients per serving:

Calories 410, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrate 42 g, Protein 27 g, Sodium 800 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 3 meat (2 1/2 carb)

Cook's Tips:

To snip fresh parsley, rinse parsley with cold water and pat dry with paper towels. Place in a small, deep bowl and snip with the Professsional Shears.

To prepare this dish ahead of time, assemble casserole 2-3 hours in advance, cover and refrigerate. When ready to serve, let stand at room temperature about 20 minutes then bake, uncovered, as recipe directs.

Keep your party relaxed and easy. Empty packaged salad greens into a big serving bowl then arrange vegetable toppers on the Cool & Serve Square Tray. Let guest create their own salads and offer baskets of crusty French bread. Offer bakery brownies, ice cream, dessert toppings and candy sprinkles for build-your-own brownie sundaes.