Lazy Lasagna Skillet delivers the familiar combination of beef, tomato sauce, ricotta, mozzarella, Parmesan, and pasta without building traditional layers. Rigatoni is cooked separately until al dente, then folded into a seasoned beef marinara before ricotta is dolloped over the top and mozzarella is melted in the oven.
The recipe serves 6 and takes about 30 minutes: 10 minutes of preparation and 20 minutes of cooking. A brief 375°F bake finishes the cheese while a 5-minute rest helps every serving hold together.
Lazy Lasagna Skillet Ingredients
Gather 1 pound ground beef, 1 medium chopped onion, 1 tablespoon minced garlic, one 24-ounce jar marinara or pasta sauce, and 8 ounces rigatoni. The three cheeses are 1 cup ricotta, 1 cup shredded mozzarella, and ½ cup shredded Parmesan.
Measure ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Dried parsley is used as the finishing garnish.
If you enjoy this recipe, you may also like Cheesy Chicken Taco Rice.
How to Make Lazy Lasagna Skillet
- Heat the oven to 375°F. Cook 8 ounces rigatoni according to its package until al dente, then drain.
- Brown the ground beef with the chopped onion, salt, pepper, paprika, Italian seasoning, and red pepper flakes. Drain excess grease.
- Add minced garlic and cook for 30 seconds. Pour in marinara and simmer for 2 to 3 minutes.
- Fold in drained rigatoni until evenly coated. Dollop ricotta over the pasta without stirring it through.
- Sprinkle mozzarella over the top and bake for 10 to 15 minutes, until melted and bubbly.
- Finish with Parmesan and dried parsley. Rest for 5 minutes before serving.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook Rigatoni Only Until Al Dente
Brown Beef, Onion, and Seasonings Together
Add Garlic for Just 30 Seconds
Simmer Marinara for Two to Three Minutes
Fold in Pasta and Add the Cheeses
Bake at 375°F for 10 to 15 Minutes
Finish, Rest, and Serve Six
Storage and Reheating
Simple Ways to Avoid Common Problems
Conclusion
Cook rigatoni al dente. Brown beef, onion, and measured seasonings; drain, then cook garlic for 30 seconds. Add marinara for 2 to 3 minutes, fold in pasta, dollop with ricotta, and top with mozzarella. Bake at 375°F for 10 to 15 minutes, finish with Parmesan and parsley, and rest 5 minutes.
Frequently Asked Questions
- → What temperature should I bake the skillet?
Bake it at 375°F for 10 to 15 minutes, until the mozzarella is melted and the edges are bubbling.
- → Should the ricotta be stirred into the sauce?
No. Add 1 cup ricotta in dollops and leave the pockets distinct.
- → How long should the skillet rest?
Rest it for 5 minutes after adding Parmesan and dried parsley.
- → How many people does this recipe serve?
It makes 6 servings in about 30 minutes.