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This recipe is a snap to make with Big Batch Beef! To make with fresh ground beef instead of Big Batch, brown 1 lb (500 g) Lean Ground Beef in the Dutch oven pot before adding the stewed tomatoes.

MAKES 10 Servings - PREP TIME 5 min - COOK TIME 30 min - TOTAL TIME 35 min

  • Ingredients

  • 3 cups (750 mL) small shell pasta, about 300 g (white or whole wheat)

  • 1 can (19 oz/540 mL) Italian seasoned stewed tomatoes

  • 1 can (28 oz/796 mL) crushed/ground tomatoes

  • 3 cups (750 mL) Big Batch Beef*

  • 3 cups (750 mL) chopped kale

  • 1 tsp (5 mL) EACH dried oregano and basil (or 2 tsp/10 mL Italian seasoning)

  • ½ tsp (2 mL) salt

  • 1 cup (250 mL) light cottage cheese

  • 1 cup (250 mL) shredded mozzarella

  • 1 cup (250 mL) Parmesan cheese blend

Cook pasta according to package directions; drain and set aside.

Meanwhile, heat stewed tomatoes in Dutch oven, over medium heat, breaking up with wooden spoon. Stir in crushed tomatoes, Big Batch Beef, kale, oregano, basil and salt; bring to a simmer and heat through. Stir in cottage cheese.

Stir in reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes.

*Big Batch Ground Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

For the original recipe, click here.


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