Ingredients
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 tsp | Pastene Minced Garlic | |
| 1 lb | ground beef | |
| 2 Tbsp | Pastene Tomato Paste | |
| 1 | 24 oz jar Pastene Chateau Restaurant Marinara Sauce | |
| 24 oz | water | |
| 1 | 14 oz can Small Whole Cherry Tomatoes | |
| 16 oz | Pastene Italian Farfalle | |
| salt and pepper to taste | ||
| ½ cup | Pastene Grated Parmesan Cheese | |
| 1 ½ cup | shredded mozzarella cheese | |
| 1 cup | ricotta cheese |
Directions
- In a dutch oven, heat the olive oil over medium heat and add the garlic. Saute for one minute stirring constantly to avoid burning. Add the ground beef and cook until browned.
- Add the tomato paste and stir to blend. After a few minutes, add the marinara sauce and cherry tomatoes and mix well. Fill the 24 oz marinara jar with water and add to the pan.
- Add the dry pasta and stir. Season with salt and pepper.
- Cover with the lid and simmer for 15 to 20 minutes, stirring often to prevent sticking and burning.
- Preheat the oven to 350° F.
- In a medium bowl, mix the parmesan, 1 cup mozzarella and ricotta together.
- When the pasta mixture is done, pour half the mixture into a 9×12” baking dish. Spread half the cheese mixture across the pasta. Repeat.
- Top with the remaining mozzarella. Return the dish to the oven for 10 more minutes.
