Beef And Pasta Florentine Bake
|3 cups (750 mL)||small shell pasta, about 300 g (white or whole wheat)|
|1||can (19 oz/540 mL) Italian seasoned stewed tomatoes|
|1||can (28 oz/796 mL) crushed/ground tomatoes|
|3 cups (750 mL)||Big Batch Beef*|
|3 cups (750 mL)||Cookin? Greens? Chopped Kale|
|1 tsp (5 mL)||EACH dried oregano and basil (or 2 tsp/10 mL Italian seasoning)|
|½ tsp (2 mL)||salt|
|1 cup (250 mL)||EACH light cottage cheese and shredded mozzarella and Parmesan cheese blend|
- Cook pasta according to package directions; drain and set aside.
- Meanwhile, heat stewed tomatoes in Dutch oven, over medium heat, breaking up with wooden spoon. Stir in crushed tomatoes, Big Batch Beef, Cookin’ Greens™ Chopped Kale, oregano, basil and salt; bring to a simmer and heat through. Stir in cottage cheese.
- Stir in reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes.
* Big Batch Ground Beef: Cook 4 lb (2 kg) Top Grass Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.