Prep 20 mins
Cook 40 mins
This is an adaptation of Rachael Ray's recipe. I serve with salad and Italian Cheese Twists #145977.
- 226.79 g bulk Italian sausage
- 226.79 g ground beef
- 1 medium onion, chopped
- 1 carrot, grated
- 3 garlic cloves, pressed
- 236.59 ml chicken stock
- 793.78 g canroasted tomatoes, crushed
- 236.59 ml tomato sauce (I use Prego or Classico)
- 1 bay leaf
- 4.92 ml basil, dried
- 453.59 g campanelle pasta (any shape will work, but this provides a nice presentation)
- 59.14 ml fresh parsley, chopped
- 236.59 ml part-skim ricotta cheese
- 236.59 ml part-skim mozzarella cheese
- 59.14 ml parmesan cheese
- salt and pepper
- Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat.
- Add onion, carrot and garlic. Cook until vegetables are soft.
- Add chicken stock and deglaze pan. Then add crushed tomatoes, tomato sauce, bay leaf and basil. Add salt and pepper to taste. Bring to a boil then turn down and simmer for 20 minutes.
- Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13" pan.
- Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta.
- Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses.
- Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.
I don't know if I can give this an honest review because I didn't use Italian sausage, but all ground beef. I also used cottage cheese mixed with a little cream cheese instead of ricotta because it's what I had on hand. This tasted good still...but I think it would have been better if the sausage had been used.
This was very good. The sauce was delicious, having both sorts of meats really gave it a great flavor. Thank you!