Another recipe in the "unphotogenic food files" is this Pasta "Lasagne." Instead of using regular flat lasagne noodles, you use penne!
250 grams (8 oz) penne pasta
250 grams (8 oz) ground beef
1 can (400 g/ 14 oz) tomatoes (stewed or diced work nicely)
1 onion, diced
250 (8 oz) grams ricotta cheese (cottage cheese will work too)
100 grams (4 oz) shredded mozzarella
1/4 parmesan cheese
1 egg, beaten
1-2 tsp Italian seasoning
1/2 tsp garlic powder
Prepare your pasta according to package directions minus a couple minutes so it's not -quite- cooked.
Preheat the oven to 350 F (175 C). Lightly grease a baking dish and set aside.
In a skillet, brown the ground beef and drain off any excess fat. Add the onion and saute until tender. Pour in the can of tomatoes and add the Italian seasoning and garlic powder. Set aside.
In a bowl, combine the ricotta, parmesan, most of the mozzarella (leave a little handful to sprinkle on the top later), and the beaten egg. Mix until it's well combined.
Layer half the pasta, half the meat sauce, and half the cheese mixture in your pan. Repeat and then top with the remaining mozzarella.
Cover with foil and bake about 30 minutes. Remove the foil and bake another 15 to get the cheese lightly browned and bubbly on top.
Makes 4 generous servings.
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