Try this Skillet Lasagna recipe, or contribute your own.
- salt and pepper to taste
- 1 cup mozzarella cheese shredded
- 5 cloves garlic minced
- 1/2 cup ricotta cheese
- 1 lb ground beef (i used ground pork)
- 1 lb pasta (i used shells)
- 2 tsp dry oregano
- 1 tsp dry basil
- 1 tsp dry rosemary
- 1 28 oz can crushed tomatoes
- 3 to 4 cups water
- 4 oz parmesan cheese shredded
- chopped fresh basil
- Carbohydrate 3.08337531964819 g
- Cholesterol 35.3840401833672 mg
- Fat 9.84669178419691 g
- Fiber 0.246387493888013 g
- Protein 14.2583820493295 g
- Saturated Fat 6.09603837379528 g
- Serving Size 1 1 Serving (174g)
- Sodium 421.117175878402 mg
- Sugar 2.83698782576018 g
- Trans Fat 0.558030176128614 g
- Calories 159 calories
Step-by-step
- Preheat oven to 450 F degrees.
- In a large oven safe skillet add the ground meat, garlic, salt, pepper and dry herbs. Stir to combine and cook until meat starts to brown, stirring occasionally.
- Add crushed tomatoes, and water and pasta to skillet. Make sure there's enough water so that the pasta is fully submerged. Cook until pasta is al dente about 8 minutes.
- Remove skillet from heat and stir in the Parmesan cheese. Dollop the ricotta cheese over the top then top with mozzarella cheese. Place skillet in the oven and bake for about 5 to 10 minutes until cheese has melted and it's slightly golden.
- Remove from the oven and garnish with fresh basil.
How much water actually goes into a single-skillet pasta dish without turning the sauce watery? Achieving the right ratio requires balancing the starch released by the boiling pasta against the liquid volume needed for softening dry shapes. When cooking ground beef or pork directly with crushed tomatoes, ensuring the pasta remains fully submerged prevents dry, crunchy edges while the starches thicken the sauce naturally.
- Use a large, oven-safe skillet measuring at least 12 inches to provide adequate surface area for the 1 pound of pasta and liquids.
- Submerge all pasta completely in the 3 to 4 cups of liquid before simmering for roughly 8 minutes until reaching an al dente texture.
- Preheat the oven to 450 F degrees to ensure the mozzarella and parmesan toppings melt and brown rapidly during the 5 to 10 minute bake time without overcooking the pasta underneath.
- Pair this rich, cheesy skillet meal with a sharp, acidic green salad dressed in a simple vinaigrette to cut through the heavy saturated fats.
- Store any remaining portions in an airtight container in the refrigerator for up to three days, adding a splash of water when reheating on the stovetop.
Acidic side dishes balance the dense dairy fats present in the mozzarella and ricotta cheeses. Stored portions absorb more liquid overnight, so loosen the sauce with a tablespoon of water before gentle reheating.
