Easy Skillet Lasagna
This easy skillet lasagna features a rich ground beef pasta sauce, mini bowtie pasta, and a velvety four-cheese topping. A cozy, comforting dinner on the table in just 40 minutes.
Ingredients
- 1 pound ground beef
- 1 cup onion small diced
- 4 cloves garlic minced
- 14.5 ounces petite diced tomatoes
- 2 cans 15 ounces each tomato sauce
- 2 cups chicken stock
- 3 cups mini farfalle pasta mini bow tie pasta
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ¼ cup parmesan cheese shredded
- ¼ cup romano cheese shredded
- 2 teaspoons salt divided
- 1 ¼ teaspoons pepper divided
- 2 teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 teaspoon granulated garlic
- 1 tablespoon dried parsley
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the sauce: In a large 5-quart skillet over medium-high heat, brown the ground beef and diced onions together until the meat is fully cooked and onions are softened. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Drain off any excess fat and set aside.
- Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for 30 seconds until fragrant. Pour in the tomato sauce, petite diced tomatoes, and the remaining seasonings (oregano, basil, garlic powder, parsley, and the rest of the salt and pepper). Stir well to combine.
- Stir the browned beef back into the sauce, then pour in the chicken stock. Bring the mixture to a boil. Stir in the mini farfalle noodles, cover with a lid, and reduce the heat to low. Simmer for 18-20 minutes, or until the pasta is tender, stirring frequently to prevent the pasta from sticking to the bottom of the pan.
- For the cheese filling: While the pasta cooks, mix together the ricotta cheese, Parmesan, Romano, a pinch of salt and pepper in a small bowl until smooth.
- Once the pasta is cooked, remove the lid from the skillet. Drop generous dollops of the ricotta mixture evenly over the top of the pasta, then sprinkle the shredded mozzarella over everything.
- Cover the pan with the lid and remove it from the heat. Let it rest for 5 minutes or until the cheese is completely melted. (Optional: Place the oven-safe skillet under the broiler for 3 to 5 minutes until the cheese is golden and bubbly). Garnish with additional fresh parsley, if desired. Enjoy!
Notes
- Use a Deep Skillet: This recipe makes a lot of food! I highly recommend using a large 5-quart skillet, or a pan that is at least 2 to 3 inches deep. Having those higher sides gives you plenty of room to stir the pasta and sauce together without it splashing all over your stove.
- Stir Frequently: Because the mini farfalle cooks directly in the thick sauce, it can sink to the bottom and stick. Make sure to lift the lid and give everything a good stir every few minutes while it simmers.
- Finish in the Broiler: While letting the cheese melt under the lid off the heat works perfectly fine, popping the skillet under the oven broiler for 3 to 5 minutes at the very end takes this dish to the next level. It gets the mozzarella beautifully browned and bubbly, just make sure your skillet is oven-safe!
Nutrition
Calories: 421kcalCarbohydrates: 14gProtein: 28gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 99mgSodium: 1304mgPotassium: 629mgFiber: 2gSugar: 6gVitamin A: 522IUVitamin C: 10mgCalcium: 335mgIron: 3mg
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