Lasagna Pasta Toss

Susan McGreevy


This is a quick pasta dinner with the flavors of lasagna but not the work.

★★★★★ 1 vote
20 Min
20 Min


1 lb
curly short cut pasta (cavatappi or fusilli)
course salt
2 Tbsp
olive oil, extra virgin
1 lb
ground sirloin
1 medium
onion, finely chopped
4 clove
garlic, chopped
1/2 tsp
red pepper flakes
black pepper
1/2 tsp
1 tsp
worcestershire sauce
1/2 c
dry red wine
1/2 c
beef stock
28 oz
crushed tomatoes, canned
1 1/2 c
part-skim ricotta
1 c
fresh basil, optional
1/2 c
parmesan cheese


1Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Save some of the starchy cooking water for the sauce before draining.
2Heat a deep nonstick skillet over medium high heat. Add extra virgin olive oil. Add the meat and break it up into small bits as it cooks. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then add 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
3Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated parmesan cheese to the ricotta and mix it in.
4Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta and toss again. Taste to adjust salt and pepper. Serve bowlfuls of the Pasta Toss with extra sauce on top and more grated parmesan to pass at the table.

About this Recipe

Course/Dish: Pasta
Hashtags: #ricotta, #tomatoes