Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Italian

1/2 lb bulk Italian Sausages

1/2 lb ground Beef

1 medium Onion, chopped

1 Carrot, grated

3 Garlic Cloves, pressed

1 cup Chicken Stock

1 (28 ounce) can roasted Tomatoes, crushed

1 cup Tomato Sauce

1 Bay Leaf

1 teaspoon Basil, dried

1 lb Campanelle Pasta

1/4 cup fresh Parsley, chopped

1 cup part-skim Ricotta Cheese

1 cup part-skim Mozzarella Cheese

1/4 cup Parmesan Cheese

Salt and Pepper

Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat. Add onion, carrot and garlic. Cook until vegetables are soft. Add chicken stock and deglaze pan. Then add crushed tomatoes, tomato sauce, bay leaf and basil. Add salt and pepper to taste. Bring to a boil then turn down and simmer for 20 minutes. Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13" pan. Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta. Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses. Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 4-6

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