Lasagna Bowls

In large skillet, brown ground beef, onion and garlic together over medium heat until meat is browned. Drain grease. Add tomatoes and tomato paste along with all other sauce ingredients. Simmer for as long as you would like, stirring often. This sauce can be eaten right away but it is best when simmered slowly. Add additional spices to taste. I tend to dump cook on this, so I have included basic measurements.

While sauce is simmering, beat eggs and add Ricotta, 1/2 cup Parmesan cheese, 1/4 cup parsley and 1 teaspoon salt. Mix well and refrigerate until ready to use.

Bring large pot of water to a boil. Add a dash of olive oil to prevent sticking and add Campanelle. Cook for 9 minutes or until al dente. Drain and add to sauce. Mix well.

Preheat oven to 350 degrees.

To prepare bowls, place one layer of pasta/sauce mixture evenly in bottom of your (oven safe) ramekins or serving dishes. Next, spread the Ricotta mixture evenly on top of the pasta/sauce. Add a layer of mozzarella. Add another layer of pasta/sauce and then top with mozzarella and a sprinkling of Parmesan. Sprinkle spices such as basil, oregano or paprika on top if you’d like.

Bake for 20 minutes or until cheese is thoroughly melted and turning a bit golden on top.