1 cupdiced mushroom, zucchini, eggplant or summer squash
124 jarpasta sauce
8 ounces (about 4 cups)pasta ( I used farfella)
1-1.5 cupswater
1cupricotta cheese
1cupshredded mozzarella
1/4cupparmesan cheese
1-2tablespoonherbs (parsley, basil)optional for garnish
Instructions
In the large skillet on medium high heat add olive oil and then ground meat. Cook until no longer pink. Drain any fat. Add in vegetable and cook for another 3 minutes.
Add in pasta sauce, and pasta. Cover with enough water to cover pasta (about 1-1.5 cups). Bring to a boil.
Once liquid boils place lid on top of pasta and reduce heat to low. Cook for another 10-12 minutes or until pasta is almost cooked through (al dante) and liquid is almost gone.
Mix in 1/4 cup ricotta cheese and 1/4 cup mozzarella. Then top with remaining ricotta, mozzarella and parmesan cheese. Place lid back on top of skillet and cook for another 2-3 minutes, or until cheese has melted. Sprinkle with herbs and serve hot.
Notes
* if vegetarian, substitute with another 2 cups of vegetables Kids Cooking Lessons:Measuring, how to cooking meat, numbers, stirring, kitchen safety while using a stove/heat, science of cooking pasta