Family Baked Orzo Casserole with Tender Beef, Roasted Butternut Squash and Rosemary Ricotta Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the diced butternut squash on a baking tray and toss with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, 1 g (1/3 tsp) black pepper, and 3 g (1 tbsp) fresh rosemary. Roast for 20 minutes, until tender with golden edges.

2. 2

   While the squash roasts, cook the orzo in a pot of boiling water with a pinch of salt for 6 minutes, keeping it slightly firm. Drain and set aside.

3. 3

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.

4. 4

   Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with the remaining salt, black pepper, sweet paprika, and dried thyme.

5. 5

   Pour the tomato puree and hot broth over the beef. Simmer for 4 minutes to combine the flavors. Add the fresh spinach and stir for 1 to 2 minutes until wilted.

6. 6

   Remove the skillet from the heat and combine the beef mixture with the cooked orzo and roasted squash. Transfer everything to a baking dish about 33 x 23 cm / 13 x 9 in.

7. 7

   In a bowl, mix the ricotta, beaten egg, half of the shredded mozzarella, Parmesan, lemon zest, and the remaining fresh rosemary. Spoon this mixture over the top of the casserole, then sprinkle with the remaining mozzarella.

8. 8

   Bake the casserole at 200 °C / 400 °F for 25 to 30 minutes, until bubbling and golden on top. Let it rest for 5 minutes before serving.