This casserole came out scrumptious! I just kept throwing more stuff onto the browned ground beef and the end result got a fantastic reaction from both me and my husband. Very much like lasagna. The leftovers freeze nicely, too!
The key to throwing something like this together easily is having the homemade spaghetti sauce at the ready in your freezer. I try to keep a big batch frozen in smaller portions for just such purposes. My own ground beef spaghetti sauce is what I used for this tonight. Just made a 5 X batch this week, in fact.
Because of the ricotta, this recipe is not suitable until you get to the “more dairy” level of the Atkins OWL ladder. There’s way too much cheese in this for Paleo folks, but Primal followers might like to try it on for size.
My spaghetti sauce has ground meat in it, so if substituting a sauce without meat, you will want to increase the meat called for by another ½ pound or your dish won’t be quite as good, in my opinion. Get a load of the nutritional info for this recipe! A very nutritious meal indeed. It was sooooooo good I’ll be making this one again and again! 🙂
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INGREDIENTS:
1 lb. 90% lean ground beef
2 c. my meaty spaghetti sauce (https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
12 oz. frozen spinach, thawed, drained and squeezed out all moisture
1 6.5-oz can sliced mushrooms, drained
12 black olives, sliced
½ tsp. fennel seed, crushed
¼ c. Parmesan cheese
2 c. mozzarella cheese, grated
½ c. ricotta cheese
4 black olives sliced for top garnish
4 leaves fresh basil, chopped
DIRECTIONS: Preheat oven to 350º. Brown the meat in a non-stick skillet. Sprinkle evenly into a 8″x12″ greased casserole dish. Crumble the well drained and squeezed spinach evenly over the top of the meat. Sprinkle with all the Parmesan cheese. Next spread the mushrooms and olive slices evenly over the mixture. Now spread the spaghetti sauce over all without disturbing the lower layers too much. Sprinkle with the crushed fennel seed and chopped basil leaves. Dot the surface intermittently with the ricotta cheese and sprinkle the mozzarella evenly over the top of the casserole. Garnish the surface with the 4 sliced olives. Cover with foil and bake at 350º for 30 minutes. Uncover and bake for about 30 more minutes or until bubbly all over. Allow to cool 5-6 minutes before attempting to dip it up or the servings won’t be so pretty. It’ll still taste good, however. Serve with a nice green salad and your favorite low-carb garlic bread.
NUTRITIONAL INFO: Makes 6 servings, each contains:
530 calories
36.6 g fat
12.77 g carbs, 4.03 g fiber, 8.74 g NET CARBS
38.33 g protein
500 mg sodium
400 mg potassium
59% RDA Vitamin A, 25% B6, 110% B12, 18% C, 15% E, 40% calcium, 23% copper, 40% iron, 22% magnesium, 24% manganese, 27% niacin, 60% phosphorous, 39% riboflavin, 47% selenium, 13% thiamin, 64% zinc
Can you prep this the night before and store in fridge until ready to cook?
I don’t see why not, Summer, given its ingredients. Should work just fine, although I’ve never done so to confirm that without a doubt.
I made this tonight and it is AMAZING! Thank you for your excellent recipes, and thank you for your blog!!!
Oh, that’s one of my favorites, and I think one of my better Italian recipes. So glad you decided to try it and liked it, Rosh!
Can you use fresh spinach?
I’m sure you can, Linda. I’ve just always used the frozen in this particular dish.
I was thinking of using half ground turkey for an even more healthy meal. Have you tried this? Any idea the caloric, carb etc stats would be?
No and no. I’m not fond of ground turkey. Ate it years ago doing Weight Watchers and just don’t like it at all. Love fresh roasted turkey just fine though. 🙂
Is the 1LB of ground beef in addition to what is needed in the sauce recipe?
Great recipes!
This was constructed with 1 lb of meat in addition to whatever was in the sauce. The meatiness was what made it so good. But if you need to economize, you could use a meatless sauce. It’ll still be good, just not as meaty as mine was. 🙂 Hope you like this. It’s SUPER good!
Is there a ricotta substitute for someone who hates, hates, hates the texture of ricotta?
Yes, as I’m not fond of that grainy texture myself. I invariably reduce ricotta in Italian recipes because of this. I have found, Annie, that cream cheese isn’t a bad substitute. Cottage cheese works well for that flavor, too, but I like to use cream cheese a bit better, I think.
Cottage cheese
I have used sour cream and cream cheese interchangably. I prefer sour cream.
I couldn’t find crushed fennel seed. Is crushing it something I am meant to do myself? If so, how would be the best way to do that?
Yes, it isn’t marketed already crushed. You can use a mortar and pestle if you have one, or just put some on a cutting board, cover with a paper towel and bang with a meat tenderizer a few times to release the aromatic flavor.
It’s in my oven right now! I’m hoping the second “30 minutes without tinfoil” doesn’t truly take 30, lol, we are starving!! I only had a low sugar spaghetti sauce….hopefully it will taste good! How many carbs does your sauce have? Thanks again for your website! We made the “smothered pork” the other day and the whole family (including two picky kids and husband) LOVED it!!
Here’s my sauce recipe, Jodi: https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/. It has likely more carbs than a commercial LC sauce. That said, the taste is well worth every one of those carbs. Think you’d like it and I think it’s why this dish was so spectacular. I use Belo Vita low carb jarred sauce when I’m wanting a bit of sauce for a pizza, but always make my homemade meat sauce for dishes I want the “love” and “flavor” to show through on. 🙂 Hope you folks like this dish. It’s one of my low-carb favorites.
And I’m just delighted you and the kiddoes liked the smothered chops, too!!
I don’t add rosemary to my sauce. Not authentic with rosemary.
That may be the case, but I like a little in it. 🙂
This looks scrumptious! I love any kind of casserole…especially ones that resemble lasagna!
Other than the olives, this tastes VERY much like a good lasagna. 🙂 You’ll like it then, should you decide to venture there. 🙂
I’m loving this casserole! So many awesome ingredients thrown in there. There’s something about one-dish casseroles like this that are just so comforting.
This was really good and the leftovers just got even better, Carrie. Think you’ll like it if you decide to give it a try. I think the key is to start with a really good spaghetti sauce. 🙂