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Pasta Bake with Ground Beef & Pumpkin

Name: Pasta Bake with Ground Beef & Pumpkin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: American/Classic
Ingredients: 1 LB Laura's Lean Ground Beef; 1 TBSP Olive oil; 1 Onionpeeled, diced; 2 Cloves Garlicminced; 2 Cups Tomato sauce; 1 Cup Unsweetened pumpkin puree; 1/2 Cup Milk; Salt and pepper to taste; 1 TSP Dried oregano; 1/4 Cup Fresh basilchopped; 2 Cups Shredded mozzarella cheesedivided; 1/4 Cup Grated Parmesan cheese; 1 LB Pasta

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Ingredients

1 lb Laura's Lean Ground Beef
1 tbsp Olive oil
1 Onion (peeled, diced)
2 cloves Garlic (minced)
2 cups Tomato sauce
1 cup Unsweetened pumpkin puree
1/2 cup Milk
Salt and pepper to taste
1 tsp Dried oregano
1/4 cup Fresh basil (chopped)
2 cups Shredded mozzarella cheese (divided)
1/4 cup Grated Parmesan cheese
1 lb Pasta

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 65 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Add the olive oil and onion to a large skillet and sauté for a few minutes until the onion softens. Add the minced garlic and continue cooking for an additional minute. Add the ground beef and brown, stirring often.

2. Stir in the tomato sauce, milk and pumpkin puree and simmer on medium low heat for about 15 minutes. Stir in the salt, pepper, oregano and basil. Stir in the Parmesan and 1 cup of the mozzarella cheese.

3. Pre-heat the oven to 400 degrees.

4. Cook the pasta in boiling salted water according to package directions. Drain and toss the pasta in with the sauce. If your skillet is oven proof, you can leave the mixture in there or transfer it to a casserole dish. Top with the remaining cup of mozzarella cheese and bake for about 20 minutes or until the cheese has melted.