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Lasagna Pasta Toss
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| 1 T | olive oil |
| 1 | onion, diced |
| 1 lb | extra-lean ground beef |
| 3 cloves | garlic, minced |
| 2 t | Italian seasoning |
| 1/2 t | salt |
| 1/2 t | pepper |
| 1/2 c | button mushrooms, stemmed and quartered |
| 1 bottle (680 ml) | strained tomatoes |
| 12 oz | pappardelle |
| Ricotta Herb Topping: | |
| 2/3 c | ricotta cheese |
| 2 T | fresh parsley, chopped |
| 1/2 t | lemon zest, grated |
| 1/2 t | lemon juice |
| Pinch | nutmeg |
Ricotta Herb Topping: Stir all ingredients together. Set aside.
Main Dish: In saucepan, cook onion in oil until softened. Stir in beef, garlic, Italian seasoning, salt, and pepper. Cook until beef is browned.
Stir in mushrooms and cook until light golden. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water. Drain and add to beef mixture. Toss to coat pasta. Serve with dollops of the topping.
Recipe uploaded with Shop'NCook for iPhone.
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