Oct 18
MafaldaLeave a comment



Not quite sure what the name of this dish could be called, but basically it is a lasagna that you don’t have to cut into to eat. It has all the delicious layers of lasagna but with these tiny mafalda noodles. We needed a quick dish for dinner last night since we were heading to the Phils game, so here it was. It makes plenty so I was able to pack some leftovers for my lunch today. This would be an easy make ahead or weeknight dish.

Mini Lasagna by San Giorgio
What you’ll need:
1 box of mafalda pasta
1 lb ground meat
1/2 cup chopped onion
1 jar spaghetti sauce
1 tub ricotta cheese
1 egg
1 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
2 cups mozzarella cheese, divided

What you’ll do:
Preheat oven to 375 degrees. Brown meat and onion in a skillet, drain off excess fat. Add in spaghetti sauce, bring to a boil and let simmer for 5 minutes, set aside. In a large pot, bring water to boil, cook pasta for about 7 minutes. In a separate bowl, combine ricotta, egg, parsley, salt, and pepper. In a 13x9x2 baking dish, layer 1 cup of meat sauce, followed by a layer of half the cooked pasta. Spread ricotta layer over pasta, sprinkle 1 cup of mozzarella cheese on top. Repeat layer of meat sauce and pasta, top with remaining sauce and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes, uncover and bake for another 5 minutes until hot and bubbly.

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