Deconstructed Lasagna

Yum, this was easy, quick and of course Delicious. Courtesy of Mrs. Rachel Ray!!

Ingredients:
Salt and pepper
1 pound long fulili
2 TBS. EVOO
1 pound ground beef sirloin
1 small carrot finely chopped
2 cloves garlic, finely grated or chopped
1 cup beef broth
1 28 oz. can crushed tomatoes
A few leaves of basil, torn
1 cup ricotta cheese
1/3 cup finely chopped flat-leaf parsley
2 TBS. butter
2/3 cup grated parmesan cheese

Directions:
-Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
-Meanwhile, heat EVOO in a large skillet over edium heat. Add thae beef, crumbling into bits and cook until lightly browned, 3 to 4 ninutes. Add the carrot, onion, and garlic. Season ith salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.
-In a small bowl, stir together the ricotta and parsley.
-Toss the pasta with the butter, then stir in the parmesan and meat sauce. Scoop the ricotta mixture into each of 4 shallow bwls, then top with the meaty pasta.

This was super easy to make. I substitted the butter used to toss the pasta with olive oil. Also, I used Smart Taste Rotini instead of fusili and added ground chickpeas and olive oil to the meat mixture.