I came up with this recipe when the kids asked me to make lasagna one day. Not all of them like lasagna so one of them was asking for pasta and one was asking for lasagna. I couldn’t make both and I remembered a long time ago whenever I was in a hurry I would make a mix of both. I called it Lasagna Pasta and used Mafaldine noodles instead of lasagna noodles. Basically it is deconstructed lasagna.
1 Pound Ground Beef
½ Brown Onion
½ Teaspoon Garlic Powered
½ Teaspoon Onion Power
1 6.5 Ounce Cans Of Tomato Paste
1 28 Ounce Can Crushed Tomatoes
½ Cup water
1 ½ Teaspoon Dried Basil
1 Teaspoon Italian Seasoning
2 Tablespoons Fresh Parsley Chopped
½ Teaspoon Olive Oil
4 Tablespoons Ricotta Cheese
¼ Cup Mozzarella Cheese
¼ Cup Grated Parmesan Cheese
½ Teaspoon Salt
¼ Teaspoon Pepper
500g Package Mafaldine Pasta
In a medium sauce pan add olive oil, ground beef, garlic power, and onion power and cook until ground beef is fully cooked.
Once ground beef is fully cooked add in ½ cup water , tomato paste, tomato paste, basil, Italian seasoning, and parsley and simmer for 20 mins.
While the pasta sauce is simmering in a separate stock pot bring water to a boil and add in Mafaldine pasta and boil for 9 to 12 minutes.
Drain the water from the pasta and add in all of the cheese and the pasta sauce, add salt and pepper to taste. Stir until well combine and serve warm.