Beef Ricotta Casserole

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 2 tsp Oregano, fresh
  • 1/4 Red onion, small
  • 2 tsp Rosemary, Fresh

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 cup Tomato sauce

• Dairy

  • 1/2 cup Mozzarella cheese
  • 1 tbsp Parmesan cheese, grated
  • 15 oz Ricotta cheese, part skim

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 375 degrees F. 
• Brown the ground beef in a large skillet over medium high heat until brown and cooked through; then add the mushrooms, onion and garlic. Saute for 2-3 minutes until the mushrooms start to soften. 
• Add the tomato sauce and vinegar and simmer on low for 5 minutes. Add the mixture to a 2qt. oven safe casserole dish. 
• In a medium bowl, combine the three cheeses, oregano and rosemary; mix well. Add the mixture on top of the meat mixture; then bake for 30 minutes until hot and bubbly.