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Is it Lasaco or Tacosagna? You decide!

Who among you has not looked into the refrigerator and seen the fixings for quite a few different recipes and then come up with a mental blank, because while all the recipes you could make seem “OK” but aren’t going to satisfy your cravings? I often feel like a little bit of this, and a little bit of that, but when you have to cook for a family, noshing like that isn’t exactly an efficient idea.

I think this is why Fusion cooking interests me so much. Some days you just want a new taste. Something to excite your curiosity. Hmm…That’s how that would taste! I pretty much think this is how they came up with peanut butter cups or chocolate covered bacon!

So, the other day. Standing at my counter, listening to the voice inside my heart, you know, that intuitive one that tells you what your soul needs, it returned the message. I want pasta. I want tacos. I want cheese! I want tomatoes! So, I was perplexed for a slight moment and then set about creating something with those ingredients. Voila! Inspiration and combination created this awesome dish. Is it Lasaco? is it Tacosagna? Who knows! It’s up to you!

MexItalian Pasta Bake

Serves 4 to 6

You can make this recipe with any type of ground meat. Ground turkey and meatloaf mix works very well, but I really love it with grass fed ground beef.

1 Pound ground beef or loose sausage

1 Tbs. bacon grease, lard or olive oil plus more olive oil to toss pasta in

1 Cup tomato sauce or vegetable puree

1/2 Cup prepared salsa of your choice (as hot or mild as you like)

16 Oz. whole milk ricotta or cottage cheese

1 Cup shredded mozzarella

1/2 Lb sliced provolone

1 Cup refried beans

1 Or more tablespoons taco seasoning (Trader Joe’s makes a great gluten free version) to taste

Sea Salt and freshly ground pepper

Butter to grease casserole dish

1 Lb. Corkscrew brown rice pasta or pasta of your choice

Preheat oven with rack in center to 425 Degrees F.

In a large skillet with a lid heat oil on medium high heat until hot. Add the meat and saute it until browned well, cutting it up to make a fine crumble as you go, about 6 minutes. Season with salt and pepper lightly then add in the tomato sauce, taco seasoning and salsa. Turn down to low and cover, simmering for 15-30 minutes. Stir, taste and adjust seasoning.

Cook your refried beans from scratch like Butter of Hunger and Thirst or heat up a can of organic pinto refried beans until warmed through well.

In a large stock pot, heat water with a pinch of sea salt on high and then cook pasta according to package directions while the sauce is simmering. Under cook the pasta by 1 full minute, then drain, rinse with water and toss with a small amount of olive oil, especially if you are using gluten free pasta.

Grease a 9 x 13 casserole dish with butter. Pour the pasta into the sauce mixture and stir well. Add the refried beans to the mixture and stir in until just barely combined.  Spoon the pasta mixture into the casserole dish and press it down to fit snuggly. Using a wooden spoon, make equally spaced indentations all over the pasta and then place a heaping tablespoon of ricotta cheese into each indent. Sprinkle over with mozzarella cheese and then lay the sliced provolone over the top.

If cooking immediately place in heated oven covered with aluminum foil for 30 minutes and then remove foil and cook for another 15 minutes until the cheese is golden brown and melted. Allow to rest 1 minute after taking out of the oven then cut and serve. This casserole can also be made ahead and frozen. To cook from frozen allow a much longer cooking time, about 1 hour at 450, removing the tinfoil in the last 15 minutes to brown.

Did it satisfy my craving for both Italian and Mexican? It certainly did! This recipe made enough for two meals and I simply reheated the left overs with a little bit of fresh salsa and sour cream on top. The entire family loved it and it would make a very good potluck recipe. My kids though still couldn’t decide if it was Lasaco or Tacosagna!

This article is a part of the Hearth and Soul Hop-Volume 38, Tuesday Glam Party, Tempt My Tummy Tuesday, Tasty Tuesdays, Delectable Tuesdays, Love of Blogs Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Deals, What’s on your Plate, Let’s Do Brunch and Tuesday Night Supper Club.  Please visit these lovely bloggers for more great recipe ideas and foodie love! This recipe was also sent to Presto Pasta Nights with this week’s lovely host Sarah of Maison Cupcake, and posted on the wonderful food community Eat Cook Share, so please stop by and join these lovely foodie groups!