Ingredients

Scale

3 cups (750 mL) small shell pasta, about 300 g (white or whole wheat)

1 can (19 oz/540 mL) diced Italian seasoned stewed tomatoes

1 can (28 oz/796 mL) crushed/ground tomatoes

3 cups (750 mL) Big Batch Beef

3 cups (750 mL) chopped kale

1 tsp (5 mL) EACH dried oregano and basil

½ tsp (2 mL) salt

1 cup (250 mL) cottage cheese

1 cup (250 mL) shredded mozzarella

1 cup (250 mL) Parmesan cheese blend

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Instructions

Cook pasta according to package directions; drain and set aside.

Meanwhile, combine stewed tomatoes, crushed tomatoes, Big Batch Beef, kale, oregano, basil and salt in a Dutch oven or large saucepan. Bring to a simmer over medium-high heat and heat through.

Remove from heat; stir in cottage cheese and reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes. Makes 10 servings.