When we have extra guests at our house, or my kids say they are “starving” I serve this with salad and bread sticks. It gives us a well-rounded meal without anyone fighting over the leftover lasagna. Lasagna can be one of the most time-consuming dinners. This skillet recipe really cuts down your presence in the kitchen. You can be done with prep, cooking, and be sitting down to eat in just a few minutes!
Check out what they are saying about this recipe over at Group Recipes:
“Love lasagna but don’t always have the time. This I found and added to for a quick lasagna. Hope you enjoy!”
Give this one a try. I guarantee you won’t regret it!
Ingredients
1 lb ground beef
1 lb sweet Johnsonville’s Italian sausage, crumbled
1 red pepper chopped
1 onion chopped
3 cloves garlic minced
1 jar (14 oz (at least)) Hunt’s tomato pasta sauce
1 can (8 oz) Hunt’s tomato sauce
2 tbsp Hunt’s tomato paste
1 pkg (12 oz) shredded Kraft mozzarella
1 small container ricotta cheese
Seasonings:
basil, Italian seasoning, oregano, salt/pepper,
Parmesan cheese
8 oz pkg of Mafalda pasta
water (if needed)
Instructions
Saute beef and sausage till cooked, drain fat
Cook pasta in boiling salt water till al dente, drain well
Add onion, pepper, garlic to meat and saute for about 5 minutes
Add sauces & paste and incorprate well
Add seasonings and mix
Add cooked pasta
Top with spoonfuls of ricotta (mix in if you wish),
Top with Mozzerella cheese and parmesan
Cook till cheeses are melted
Note: add water after pasta if it looks too thick about (1 to 1-1/4 cups)
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Quick Tip: You can also combine this in the crock pot and let it sit until you’re ready to eat.
Thanks again to Group Recipes for this simple and delicious recipe.