1 tablespoon plus 1 teaspoon kosher salt
1 pound elbow macaroni
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2 pounds ground beef
1 large yellow onion, chopped
2 cans (8 ounces each) tomato sauce
teaspoon ground black pepper
1 cup (8 ounces) ricotta cheese
¼ cup (2 ounces) sour cream
cup chopped green bell pepper
cup chopped scallions
½ cup (2 ounces) shredded cheddar cheese
¼ cup (1 ounce) shredded mozzarella
¼ cup chopped fresh parsley
Heat the oven to 350 degrees.
Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well.
Heat a large skillet over medium-high heat. Add the beef and onion and cook, stirring, until the beef is well browned. Carefully drain the fat from the skillet, then stir in the tomato sauce, the remaining 1 teaspoon of salt, and the black pepper. Bring to a simmer over low heat while preparing the remaining ingredients.
In a medium bowl, combine the ricotta, sour cream, bell pepper and scallions. Spread half of the pasta in the bottom of a 9-by-13-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the cheddar and mozzarella.
Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley before serving.
Nutrition values per serving: 700 calories, 25 g fat (12 g saturated), 67 g carbohydrates, 4 g fiber, 51 g protein, 130 mg cholesterol, 1280 mg sodium.
"In the Kitchen with David" by David Venable (Ballantine Books, 2012)