Submitted by: Ronald Henderson
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 10
Legit Connecticut Italian food taste. We cook all 10 servings on the weekend and individually package so we don't have to think about lunches during the week. This is exactly what you need for lunch if you're a Protein Type. If you're not, modify it to match what you need.
8 oz. brown rice pasta
8 oz. mozzarella cheese
12 oz. ricotta cheese
50 oz. ground beef
38 oz. tomato sauce
garlic to taste
fresh oregano to taste
fresh basil to taste
fresh parsley to taste
dried marjoram to taste
sea salt to taste
black pepper to taste
3 c. zucchini
1 tbsp. extra virgin olive oil
Preheat Oven to 375.
Boil water and cook noodles.
In a separate pan, brown ground beef. Do not completely brown, there should be just a little bit of pink left. Drain oil when done.
In a separate frying pan, add a minimal amount of EVOO. Saute Zucchini cubes until translucent. It's very important that these get cooked thoroughly, they'll be crunchy if they're not done.
In a separate saucepan, combine Tomato Sauce, Ricotta Cheese, and all Spices/Herbs and blend. Go crazy on the green herbs, you should feel like you're putting way too much in. I add them equally until I blanket the top of the sauce, stir, then blanket it again. Once Ricotta is blended in and sauce reaches a light boil, reduce heat and simmer until noodles/beef/zucchini are done. Stir occasionally.
Once Noodles, Ground Beef, Zucchini,and Sauce have all completed cooking, mix thoroughly all together in a baking dish. Sprinkle Mozzarella evenly over the top, bake for 10-15 minutes, until cheese is melted.
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