1 19 oz (540 mL) can Italian seasoned stewed tomatoes
1 28 oz (796 mL) can crushed/ground tomatoes
3 cups (750 mL) frozen chopped spinach or kale, well drained
1 tsp (5 mL) EACH dried oregano and basil, or 2 tsp (10 mL) Italian seasoning
½ tsp (2 mL) salt
1 cup (250 mL) ricotta
1 cup (250 mL) shredded mozzarella
Method
Cook pasta according to package directions; drain and set aside.
Brown ground beef in medium skillet. Drain extra fat, if desired. Set aside.
In Dutch oven heat stewed tomatoes over medium heat, breaking up with wooden spoon. Stir in crushed tomatoes, ground beef, spinach, oregano, basil and salt; bring to a simmer and heat through. Stir in ricotta cheese.
Stir in cooked pasta. Transfer mixture to a lightly greased 9 x 13-inch (23 x 33 cm) casserole dish.
Top with cheese.
Bake at 350°F (180°C) until bubbly, about 15 to 20 minutes.
1 hour 15 minutes
