Beef Ricotta Casserole
Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 lb. extra lean ground beef
- 8 oz. sliced mushrooms
- 1/4 red onion, small dice
- 2 cloves garlic, minced
- 1 c. tomato sauce
- 1 tbsp. balsamic vinegar
- 15 oz. part skim ricotta cheese
- 1/2 c. shredded part skim mozzarella cheese
- 1 tbsp. grated parmesan cheese
- 2 tsp. fresh oregano, chopped
- 2 tsp. fresh rosemary, chopped
Preheat oven to 375 degrees F.
Brown the ground beef in a large skillet over medium high heat until brown and cooked through; then add the mushrooms, onion and garlic. Saute for 2-3 minutes until the mushrooms start to soften.
Add the tomato sauce and vinegar and simmer on low for 5 minutes. Add the mixture to a 2qt. oven safe casserole dish.
In a medium bowl, combine the three cheeses, oregano and rosemary; mix well. Add the mixture on top of the meat mixture; then bake for 30 minutes until hot and bubbly.
Calories: 287kcal | Carbohydrates: 8g | Protein: 31g | Fat: 14g | Cholesterol: 74mg | Sodium: 324mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 0.8mg | Calcium: 430mg | Iron: 2.2mg