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Prep time
5 minutes
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Cook time
45 minutes
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Serves
12-16
Author Notes
A mock lasagna recipe layering a mixture of rotini pasta, cream cheese, and cottage cheese, and then topped with a fast and delicious homemade meat sauce and mozzarella cheese. Perfect for potlucks! —Dash of Amy
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Ingredients
- Meat Sauce
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1 tablespoon
olive oil
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1 pound
ground beef
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56 ounces
crushed tomatoes
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16 ounces
tomato sauce
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2 teaspoons
salt
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1/2 teaspoon
black pepper
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1 teaspoon
basil
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1 teaspoon
oregano
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1 teaspoon
parsley
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1 teaspoon
onion powder
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1 teaspoon
garlic powder
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2 teaspoons
sugar
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2
garlic cloves, minced
- Creamy Pasta
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16 ounces
rotini pasta, cooked & strained
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8 ounces
softened cream cheese
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16 ounces
cottage cheese
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1 teaspoon
salt
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1/3 cup
Parmesan cheese
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8-12 ounces
shredded mozzarella cheese
Directions
- Meat Sauce
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Heat a large stock pot over medium heat, and add the olive oil and the beef.
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Stir often and break the meat down until it's completely cooked through.
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Add the tomatoes, seasonings, and garlic; mix well.
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Let the sauce simmer on a light boil for about 10 minutes, then remove from heat.
- Creamy Pasta
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Cook pasta according to package directions, strain, and place back in the pot it was cooked in, and drizzle with olive oil to keep it from sticking.
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Add the cream cheese, cottage cheese, and salt, to the hot pasta, and mix together until the cream cheese melts.
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Spoon the meat sauce onto a large baking dish (about 2 ladles).
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Spread half of the pasta mixture over the sauce.
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Evenly sprinkle about 3-4 tbsp Parmesan cheese over the top, and 4-6 ounces of Mozzarella cheese.
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Pour another layer of sauce over the pasta, then the remaining pasta over that evenly.
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Add another 3-4 tbsp Parmesan cheese, then the rest of the sauce.
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Sprinkle the remaining mozzarella cheese over the top, cover with foil, and bake at 350* for 25 minutes.
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Remove the foil, and broil for about 5 minutes until cheese is browning and bubbly.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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