Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Prep: 5 minutes; Cook: 30 minutes; Stand: 2 minutes.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 wedge))
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese, by rounded tablespoons, over meat. Top with broken noodles, making one flat layer (noodles will overlap a little bit).

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  • Pour tomatoes and peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by half teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked. Uncover and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts. Cut into wedges. Remove from pan with a slotted spatula.

Source

Cooking Light Superfast Suppers

Nutrition Facts

407 calories; calories from fat 33%; fat 14.9g; saturated fat 7.1g; mono fat 5.7g; poly fat 0.8g; protein 29.7g; carbohydrates 38.1g; fiber 1.9g; cholesterol 63mg; iron 3.7mg; sodium 676mg; calcium 418mg.
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