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Prep 40min
Total1hr25min
Servings6
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Ingredients
1/2
cup uncooked orzo pasta (3 oz)
2
teaspoons vegetable oil
1
lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
1/2
teaspoon dried Italian seasoning
1/2
teaspoon salt
1
lb ground beef (at least 90% lean)
1/2
cup chopped onion
2
teaspoons finely chopped garlic
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
cup shredded part-skim mozzarella cheese (4 oz)
1/2
cup part-skim ricotta cheese
1/4
cup shredded Parmesan cheese (1 oz)
1
tablespoon finely chopped fresh basil leaves
1/2
teaspoon finely chopped fresh thyme leaves
1/4
teaspoon crushed red pepper flakes
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Steps
1
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
3
In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
4
Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.
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Don’t have fresh basil or thyme? 1 1/2 teaspoons of dried Italian seasoning can be substituted for the fresh herbs.
Ricotta is an Italian fresh cheese made from sheep, cow, goat or buffalo's milk whey left over from the production of cheese. Traditional fresh ricotta is smoother than cottage cheese and tastes mildly sweet.
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