1 pound lean ground beef
2 cups of Italian vegetables ( fresh or frozen)
1 can of chopped or stewed Tomatoes
11/2 cup of beef broth
2 1/2 cup uncooked medium egg noodles
garlic, basil and salt
Cook meat in large frying pan over medium heat until no longer pink. Drain drippings.
Add vegetables. tomatoes and broth; bring to a boil over high heat. Add noodles and reduce to a medium heat, cook until liquids are absorbed and vegetables are tender.
2 cups uncooked pasta
1 cup ricotta cheese
1cup frozen spinach
1 jar marinara sauce or 1 can of zesty tomato sauce
1 tsp salt
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350F. Spray medium casserole pan in cooking spray.
Cook pasta according to package directions and drsin.
Whisk eggs in large bowl, add ricotta cheese and spinach. Stir in pasta and sauce until noodles are well coated. Pour into sprayed casserole pan. Sprinkle mozzarella and Parmesan over noodles. Bake for 30 minutes uncovered and an additional 15 minutes uncovered.