I just love to give a new spin on my favorite dishes. I saw this recipe when I was thumbing through my recipes and just had to try it out. I used my favorite Whole Wheat Hoagie Buns for the Bread Machine as the bread base in this recipe. The hoagie bun needs to be hollowed out so you can fill it with the goodies. The first layer of goodies in this bun is a spaghetti sauce and ground beef mixture. Then you are going to mix up some ricotta cheese, shredded mozzarella and cheddar cheese, and some parmesan cheese to create an ooey gooey filling. This cheesy mixture will go on top of the ground beef. You will need to bake these up. When they are done cooking, you will sprinkle on yet more cheese. Am I making you hungry yet? I am telling you this tastes as good as it sounds. This scrumptious cheesy filling looked and tasted so good to my kids. In fact, they thought it was an even better idea to pick apart the whole lasagna bun, eating this cheesy filling first! Either way you eat it, these are so darn good…maybe even better than lasagna!
- 8 submarine or hoagie buns (8 inches)
- 1 pound ground beef
- 1 cup spaghetti sauce
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded part-skim mozzarella cheese, divided
- Italian seasoning for topping
- Preheat oven to 350F. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet.
- In a skillet, cook beef until browned and then drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through.
- In a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil.
- Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses and a dash of Italian Seasoning; bake uncovered, 3-5 minutes or until cheese is melted.
Recipe adapted from Taste of Home Prizewinning Recipes