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Lasagna Skillet Pasta

by Tayo Ola

Ingredients

for 4 servings

  • 1 tablespoon
    extra virgin olive oil
  • ½ yellow onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1 lb
    ground beef (455 g)
  • 2 teaspoons
    McCormick® dried oregano Schwartz® dried oregano Club House® dried oregano
  • 2 teaspoons
    salt
  • 1 teaspoon
    McCormick® black pepper Schwartz® black pepper Club House® black pepper
  • 2 tablespoons
    tomato paste
  • 28 oz
    crushed tomato, 1 can (795 g)
  • 2 cups
    chicken stock (480 g)
  • 3 cups
    campanelle noodles (450 g)
  • 8 oz
    shredded mozzarella cheese (225 g)
  • ½ cup
    whole milk ricotta cheese (125 g)
  • fresh basil leaf, for garnish
    Calories 1081
    Fat 38g
    Carbs 117g
    Fiber 8g
    Sugar 15g
    Protein 65g

Estimated values based on one serving size.

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Preparation

  1. In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, Schwartz® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
  3. In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, Club House® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
  4. Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
  5. Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
  6. Enjoy!
 

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