• 1 pound Dierbergs lean ground beef
• 2 cloves garlic, minced
• 1 jar (26 ounces) tomato basil pasta sauce
• ½ cup water
• 1 carton (15 ounces) light ricotta cheese
• 1 box (10 ounces) frozen chopped spinach, thawed and well drained
• ½ cup grated parmesan cheese
• 2 teaspoons Italian herb seasoning
• ¼ teaspoon salt
• Freshly ground black pepper
• 8 ounces dumpling egg noodles (2 cups), cooked according to package directions
• 4 ounces (1 cup) Dierbergs shredded six-cheese Italian blend

Heat large skillet over medium-high heat. Crumble ground beef into skillet; add garlic and cook stirring occasionally until browned, about 5 to 6 minutes. Drain off any fat.

 

Stir in pasta sauce and water; simmer for 5 minutes.

 

In medium bowl, combine ricotta, spinach, parmesan, Italian seasoning, salt, and pepper.

 

Reserve 2 cups ground beef mixture. Layer half of the cooked noodles over remaining ground beef mixture in skillet., Top with ricotta mixture, remaining noodles, and reserved ground beef mixture. Sprinkle six-cheese blend over top.

 

Cover and cook over low heat until heated through, about 20 minutes.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 351
Cholesterol: 79 mg
Fat: 12 g
Sodium: 676 mg
Carbohydrates: 32 g
Protein: 26 g
Fiber:
Saturated Fat: N/A