Campsite Mostaccioli Dutch Oven Lasagna
Ingredients
- tbs olive oil
- 2 lb Rotelli pasta
- ground beef
- 1
- 1/
- 2 lb ground beef
- chopped onion
- 2 cup tomato sauce
- tbs garlic powder-
- 1 cup sliced mushrooms, drained
- 1 lb shredded mozzarella cheese
- 1 cup Italian-style tomatoes 1pint ricotta cheese
- can tomato sauce onion and garlic powder to taste
- 0.3 cup parsley flakes
- 2 tsp dried basil Pre heat the bottom of the oven and brown the
- 2 tsp oregano ground meat. Add the dry pasta to the oven and add
- 1 lb mostaccioli enough water to just cover the pasta. Close oven
Instructions
- 1
Grated Parmesan cheese and let boil for 8-9 minutes. Add the mozzarella,
- 2
ricotta, and tomato sauce directly to the oven. If
- 3
Heat oil and add ground beef, onion, and garlic in onion and garlic are desired, add now. Stir gently
- 4
large skillet. Cook until beef is crumbly and onion is and recover the oven. Cook the mixture another 5-
- 5
tender. Add mushrooms. Crush tomatoes with A6 minutes. Take off heat, uncover, and let stand 5-
- 6
liquid and add to meat mixture. Add tomato sauce, 6 minutes to absorb the extra moisture. Serve with a
- 7
parsley, basil, and oregano. Bring to boil, reduce tossed salad and skillet garlic toast.
- 8
heat and simmer over low heat 1 hour. Stir
- 9
occasionally. Cook mostaccioli until tender. Drain. Thanks to Richard Coyle -- a Prodigy Scouter
- 10
Add sauce to mostaccioli to coat lightly. Serve with
- 11
rest of 6sauce on side. Sprinkle with Parmesan
- 12
cheese to taste. JOE'S SPAGHETTI SAUCE
- 13
2 tbs olive oil