BEEF AND PASTA FLORENTINE BAKE

BEEF AND PASTA FLORENTINE BAKE

This recipe is a snap to make with Big Batch Beef! To make with fresh ground beef instead of Big Batch, brown 1 lb (500 g) Lean Ground Beef in the Dutch oven pot before adding the stewed tomatoes.

 

BEEF AND PASTA FLORENTINE BAKE
Yields10 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 3 cups (750 mL) small shell pasta, about 300 g (white or whole wheat)
 1 can (19 oz/540 mL) Italian seasoned stewed tomatoes
 1 can (28 oz/796 mL) crushed/ground tomatoes
 3 cups (750 mL) Big Batch Beef*
 3 cups (750 mL) chopped kale
 1 tsp (5 mL) EACH dried oregano and basil (or 2 tsp/10 mL Italian seasoning)
 ½ tsp (2 mL) salt
 1 cup (250 mL) light cottage cheese
 1 cup (250 mL) shredded mozzarella
 1 cup (250 mL) Parmesan cheese blend
1

Cook pasta according to package directions; drain and set aside.

2

Meanwhile, heat stewed tomatoes in Dutch oven, over medium heat, breaking up with wooden spoon. Stir in crushed tomatoes, Big Batch Beef, kale, oregano, basil and salt; bring to a simmer and heat through. Stir in cottage cheese.

3

Stir in reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes.

4

*Big Batch Ground Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Ingredients

 3 cups (750 mL) small shell pasta, about 300 g (white or whole wheat)
 1 can (19 oz/540 mL) Italian seasoned stewed tomatoes
 1 can (28 oz/796 mL) crushed/ground tomatoes
 3 cups (750 mL) Big Batch Beef*
 3 cups (750 mL) chopped kale
 1 tsp (5 mL) EACH dried oregano and basil (or 2 tsp/10 mL Italian seasoning)
 ½ tsp (2 mL) salt
 1 cup (250 mL) light cottage cheese
 1 cup (250 mL) shredded mozzarella
 1 cup (250 mL) Parmesan cheese blend

Directions

1

Cook pasta according to package directions; drain and set aside.

2

Meanwhile, heat stewed tomatoes in Dutch oven, over medium heat, breaking up with wooden spoon. Stir in crushed tomatoes, Big Batch Beef, kale, oregano, basil and salt; bring to a simmer and heat through. Stir in cottage cheese.

3

Stir in reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes.

4

*Big Batch Ground Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

BEEF AND PASTA FLORENTINE BAKE
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