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Quick Lasagna Pasta Nests
Course
Main
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
Author
Marye Audet-White
Ingredients
1 ⅓
pound
90% lean ground beef
Salt and Pepper to taste
½
teaspoon
of garlic powder
1
teaspoon
oregeno
1 13.6-
ounce
box of Angel Hair Pasta
8
ounces
of whole milk ricotta cheese
½
pound
chopped fresh spinach
, optional
1 ½
cups
shredded Mozzarella
1 24-
ounce
jar of Ragu® Parmesan & Romano Sauce
1
cup
Japanese style breadcrumbs
, optional
Instructions
Lightly oil 8 tart pans with olive oil and set aside.
Mix the ricotta with the spinach if you are using it.
Season the ground beef with the salt, pepper, garlic powder, and oregano.
Brown until meat is cooked through.
Drain any fat that has accumulated and pat the meat with paper towel to absorb any excess fat.
Set aside.
Cook the pasta for about 4 minutes in boiling salted water.
Drain but do not rinse.
Place about ¾ cup of the cooked pasta in each tart pan. The exact amount will depend on the size of the pan.
Quickly hollow out the middle, leaving a layer of pasta on the bottom.
Add 1 tablespoon Mozzarella to the bottom of the pasta nest.
Cover with 2 tablespoons ricotta cheese.
Cover the ricotta with 2 tablespoons Ragu®.
Add 1 tablespoon of Mozzarella.
Add about ⅓ cup of ground beef and push down gently.
Cover with 2 tablespoons Ragu®.
Sprinkle with the last tablespoon of Mozzarella.
Add a dusting of breadcrumbs if you like.
Bake at 375F for 30 minutes.
Remove from oven and serve.
Notes
You can assemble these ahead and refrigerate (24 hours) or freeze (3 months) before using. If you freeze the ricotta may get a little watery.