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This skillet lasagna happened when I was craving real lasagna but couldn't face the thought of layering noodles and waiting an hour for it to bake. My kids were getting restless, dinner needed to happen soon, and I had ground beef that needed to be used. Throwing everything into one skillet and letting the pasta cook right in the sauce turned out to be way easier than I expected, plus cleanup was minimal since everything stayed in one pan.
My neighbor came over to borrow something while I was making this and ended up staying for dinner because she said it smelled too good to leave. Her kids are even pickier than mine, but they both cleaned their plates and kept asking what made it taste so much like "real lasagna" when it looked so different.
What You'll Need
- Ground beef: Regular 80/20 works fine and has enough fat to keep everything flavorful
- Rigatoni pasta: The tubes hold the sauce and cheese really well
- Yellow onion: Adds sweetness and depth to the meat sauce
- Marinara sauce: Use whatever brand your family likes best
- Ricotta cheese: Creates those creamy pockets that make it taste like actual lasagna
- Mozzarella and Parmesan: For that classic cheesy top that everyone expects
- Italian seasonings: Paprika, Italian seasoning, red pepper flakes for authentic flavor
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How to Make It
- Cook the pasta:
- Boil the rigatoni according to package directions and drain. Set aside while you work on the meat sauce.
- Brown the beef:
- Cook ground beef and chopped onion in a large skillet over medium-high heat, seasoning with salt, pepper, paprika, Italian seasoning, and red pepper flakes.
- Build the sauce:
- Drain most of the grease, add minced garlic, then stir in the jar of marinara sauce and let it simmer for a few minutes.
- Combine with pasta:
- Add the cooked rigatoni to the skillet and stir everything together until the pasta is well coated with sauce.
- Add the ricotta:
- Drop spoonfuls of ricotta cheese around the skillet, spreading them out so every bite has some creamy cheese.
- Top and melt:
- Sprinkle mozzarella over everything and either cover the pan to let it melt or stick it under the broiler for a few minutes.
- Finish and serve:
- Top with Parmesan cheese and dried parsley, then serve while it's still hot and bubbly.
I definitely overcooked the pasta the first time because I was worried about it being underdone. It turned into this mushy mess that looked nothing like what I was going for. Now I cook it just until al dente since it continues cooking when mixed with the hot sauce.
Serving Ideas
This is filling enough on its own, but some garlic bread on the side makes it feel more like a complete Italian meal. A simple green salad helps cut through all the richness and adds some fresh vegetables to balance everything out.
Ways to Switch It Up
Try using different pasta shapes like penne or rotini if that's what you have. Ground turkey or Italian sausage work instead of beef for different flavors. You could add some spinach or mushrooms to sneak in extra vegetables without changing the basic taste.
Storage Reality
This keeps pretty well in the fridge for a few days and reheats fine in the microwave. The pasta absorbs more sauce as it sits, so don't be surprised if it looks a little drier the next day. Still tastes good though, maybe even better as the flavors meld together.
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This has become one of those recipes I can make without really thinking about it, which is exactly what you need for busy weeknight dinners. The combination of familiar lasagna flavors in a format that doesn't require any special skills or long cooking times works perfectly for our family's dinner rotation.
Frequently Asked Questions
- → Can I use a different type of pasta?
- Yes! Penne, ziti, or shells work great. Just use about 8 oz of whatever short pasta you prefer and cook according to package directions.
- → What if I don't have an oven-safe skillet?
- Transfer everything to a greased 9x13 baking dish after combining the pasta and sauce, then top with cheeses and bake as directed.
- → Can I make this ahead of time?
- You can assemble everything except the final cheese topping up to a day ahead. Add the mozzarella just before baking and increase baking time by 5 minutes if cold.
- → How do I store leftovers?
- Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven.
- → Can I add vegetables to this recipe?
- Absolutely! Diced bell peppers, mushrooms, or zucchini work well. Add them with the onions and cook until tender before adding the garlic.
- → What can I substitute for ricotta cheese?
- Cottage cheese works as a substitute, or you can use cream cheese for extra richness. You could also just use more mozzarella if that's all you have.