I suppose this would technically be called Poor Man's Pasta but that wouldn't sound as enticing. This more affordable version of lasagna is easier to pull together and feeds a crowd; perfect for a potluck! The cheesy flavour is different and creamier than traditional ricotta; cheaper too. There are never leftovers when I make this for my family!
Ingredients
16 oz pkg of pasta, I used penne
4 tbsp butter
2 tsp olive oil
1 medium onion, small diced
3-4 cloves of garlic, minced
2 pcs of bacon, chopped roughly (optional)
16 oz ground italian sausage
16 oz ground beef or pork
2 tsp ground fennel
2 oz white wine
28 oz pasta sauce of your choice (I used Marinara)
1-2 tsp Italian seasoning
1 tsp dried oregano
8 oz cream cheese, I used reduced fat
1 cup cottage cheese
1/2 cup sour cream
1/4 cup Parmesan cheese, finely grated
1 egg yolk
1 tbsp Montreal chicken seasoning or your choice mix
fresh basil, (if desired) finely chopped
tt black pepper
8 oz Garlic Monterey Jack cheese, grated
8 oz Cheddar, shredded (you may use less)
Instructions
Read Susie's Tips and Tricks below
1. Prepare pasta to el dente as per package instructions. Drain and toss with butter, placing in your 9X13 casserole dish, covered and set aside.
2. Place onion and garlic in a pan with a drizzle of oil. Saute until slightly softened, then add bacon, pork and Italian sausage. Be sure to break up the pieces so they aren't large chunks. Add fennel for that quintessential Italian flavour, then add Italian seasoning. Build the flavour! When the protein is nearly done, drain the fat and toss. Now, turn up the heat a smidge and toss in white wine. Once it has mostly evaporated, add the tomato sauce and dried oregano. Let simmer on low and prepare the cheese mixture.
3. Preheat oven to 350F.
4. In a mixing bowl, add cream cheese, cottage cheese, and sour cream together. The mixer will blend these together in a couple minutes, be sure to scrape the bottom of the bowl. Now add Parmesan, egg yolk, seasoning mix of your choice (no-salt is great), basil and some black pepper.
5. Toss cheese mixture with pasta in casserole dish. Then add meaty sauce on top. Now sprinkle with cheese of your choice; I used Monterey Jack and Cheddar. You could use Mozzerella and Parmesan, but they cost more and this dish is just as good with these. Cover with a non-stick sprayed piece of foil and bake for 25 to 30 minutes until heated through. During last 5 minutes, remove foil and place under broiler for 2 to 4 minutes to caramelize the cheese. Let sit 10 minutes and serve.
Susie's Tips and Tricks
Only have 1 lb of ground meat? Just use a 16 oz jar of tomato sauce.
You could use high-fibre pasta if desired. I wasn't a fan of using spaghtetti noodles; long strings to manage. Up to you!
Use a mixture of ground meats that you prefer. I've used ground turkey and loved it. Add a bit more fennel to give it an extra Italian punch.
The cheese mix has a bit of texture to it, yet is creamy and tangy. Different and special.
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