Pasta: Skillet Lasagna (my original version of a cook's country recipe)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 533.7
- Total Fat: 25.7 g
- Cholesterol: 76.2 mg
- Sodium: 1,138.8 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 4.4 g
- Protein: 30.0 g
View full nutritional breakdown of Pasta: Skillet Lasagna (my original version of a cook's country recipe) calories by ingredient
Introduction
Delicious. Goes together easily and cooks quickly. But heavy. Will try a lightened version next time. Delicious. Goes together easily and cooks quickly. But heavy. Will try a lightened version next time.Number of Servings: 6
Ingredients
-
6 cup cento petite diced tomatoes
Water
1 tbsp Olive Oil
1 medium Onions, minced
0.5 tsp Salt
3 cloves Garlic, minced
0.5 tsp crushed red pepper flakes
16 oz 80/20 ground beef chuck
0.5 lb Pasta, Lasagna Noodles, broken into 2" pieces
8 oz Tomato Sauce
2.67 oz Parmesan Cheese, grated finely. yields 0.5 cup
Salt and Pepper
1 cup Ricotta Cheese, whole milk
3 tbsp Fresh Basil
Directions
Pour tomatoes into a quart sized measuring cup. Add water until it measures one quart. set aside.
Heat oil in large non-stick skillet over medium heat until shimmering. add onion and 1/2 tsp salt. cook until onion begins to brown, about five minutes. stir in garlic and red pepper flakes and cook until fragrant, about thirty seconds. add ground chuck and cook, breaking apart, until no longer pink, four to five minutes.
Scatter pasta over meat mixture but do not stir. pour quart of tomatoes with their juices and tomato sauce over pasta. Cover and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally, until pasta is tender. approx twenty minutes.
Remove skillet from heat and stir in parmesan. Season to taste with salt and pepper. Dot top with ricotta, cover, and let stand, off heat for five minutes.
Serves 6
Heat oil in large non-stick skillet over medium heat until shimmering. add onion and 1/2 tsp salt. cook until onion begins to brown, about five minutes. stir in garlic and red pepper flakes and cook until fragrant, about thirty seconds. add ground chuck and cook, breaking apart, until no longer pink, four to five minutes.
Scatter pasta over meat mixture but do not stir. pour quart of tomatoes with their juices and tomato sauce over pasta. Cover and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally, until pasta is tender. approx twenty minutes.
Remove skillet from heat and stir in parmesan. Season to taste with salt and pepper. Dot top with ricotta, cover, and let stand, off heat for five minutes.
Serves 6