Good use of leftovers – meat or pasta. Recipe adapted from Lynns Favorites Recipes blog.
1 tablespoon olive oil
2 clove garlic clove(s), minced
1 medium onion(s), finely chopped
1/2 pound boiled beef (leftovers)
1 can (26 ounces) fire roasted diced tomatoes
4 cups cooked spaghetti (I used macaroni)
1/2 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
In a large skillet, heat olive oil over medium heat. Add garlic and onion to skillet and cook until translucent and fragrant, about 3 minutes. Add beef and diced tomatoes to the skillet. Cover and heat over a low flame, stirring occasionally, for about 5 minutes.
Preheat oven to 350F. Cook pasta according to package directions. Drain well.
Spray a large casserole dish with nonstick cooking spray. Place half of the spaghetti in the bottom of the dish. Top with half of the meat sauce mixture. Top with ricotta cheese. Top with the remaining spaghetti and then with the remaining sauce. Sprinkle the top with the shredded mozzarella cheese. Bake for 25 minutes. Remove from oven and let stand for 15 minutes before cutting into pieces to serve.