- 1.5 lbs Ground Beef (you know I only do the leanest beef possible)
- 1 jar your favorite pasta sauce (I had Ragu in the fridge, it was okay, try Newman's if you are picking up from the store.)
- 1 bag Italian blend cheese (2 cups)
- 1/2 cup Ricotta Cheese (Org recipe calls for sour cream, but if I'm cooking Italian, I'm going ricotta)
-1 can 8oz Crescent Rolls (I used reduced fat)
Brown your meat in the skillet, toss in some italian seasoning and fennel seeds if you have some. This will turn your meat spicier similar to a sausage. After browning and draining the meat, add the pasta sauce and the ricotta/sour cream. Pour into a 9x13 pan and top with the entire bag of cheese and some Italian spices (and more ricotta if you cook like me.) Finally roll out the crescent rolls and lay across the top as a crust. Bake at 350 for about 10 minutes or until the crust is golden.
Enjoy! 3 adults ate this ENTIRE pan last night... yes we are fattys and it was that good!
