One-Pot Lasagna Pasta
Less muss and less fuss, but still oh-so-satisfying. Blend all the basics—Ground Beef, zucchini, pasta, sauce and cheese—in a single pot, then finish in the oven. Recipe developed by Oh Sweet Basil and The Beef Checkoff
Cook Time: 50 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
-
Step 1
Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
-
Step 2
Sitr in pasta sauce, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
-
Step 3
Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.
Skillet-Stovetop Method: Prepare recipe as directed above using 12-inch nonstick skillet and adding uncooked pasta with pasta sauce, water and pepper in step 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. Remove from heat. Swirl ricotta into sauce as directed in step 2. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.Cooking Tip: Six ounces uncooked regular bow tie (farfalle) pasta (about 2-1/3 cups) may be substituted. Increase uncovered baking time to 10 to 13 minutes.
Nutrition Information
561 Calories
8.4g SAT FAT
45g PROTEIN
5.4 mg IRON
8.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/4 of recipe: 561 Calories; 172.8 Calories from fat; 19.2g Total Fat (8.4 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 114 mg Cholesterol; 919 mg Sodium; 53 g Total Carbohydrate; 1.5 g Dietary Fiber; 14.9 g Total Sugars; 45 g Protein; 0 g Added Sugars; 349 mg Calcium; 5.4 mg Iron; 1107 mg Potassium; 8.5 mcg Vitamin D; 0.5 mg Riboflavin; 9.3 mg NE Niacin; 0.5 mg Vitamin B6; 3.4 mcg Vitamin B12; 526 mg Phosphorus; 8.6 mg Zinc; 61.8 mcg Selenium; 110.5 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Zucchini: This green summer squash has a mild flavor and tender texture. It’s an incredibly versatile vegetable, used in many savory dishes, stir-fries and even baked goods.
- Prepared Pasta Sauce: A ready to use tomato- based sauce seasoned with herbs and garlic found in a jar at the grocery store. Offers a quick way to add flavor to pasta dishes. May include meat and vegetables.
- Ricotta Cheese: A soft, creamy and mildly sweet Italian cheese known for its texture. It has a fine grainy texture and is commonly used in lasagna and stuffed pastas. It spreads easily, blends with other cheeses well, and adds texture without a strong flavor.
- Basil: A fragrant herb from the mint family, basil has bright green leaves and a sweet slightly peppery flavor. It can be used either fresh or dried, and is found in cuisines worldwide. When using fresh basil to cook, it is sensitive to heat, so it’s best to add it at the end.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
Do I need butter or oil to cook ground beef?
You may use butter or oil, if you prefer, but it isn’t necessary. This recipe uses a nonstick skillet and any fat rendered from cooking helps prevent ground beef from sticking to the pan.
-
Can I use other pasta shapes?
Definitely! Smaller pasta shapes, like penne, rotini or small shells work well.
-
Can I substitute the zucchini?
Sure thing! Mushrooms, bell peppers or spinach are great alternatives.
-
Can I make this dish ahead of time?
Yes. Assemble the dish, cover and refrigerate up to 24 hours in advance. Bring to room temperature, then bake as directed.
Sign Up or Log In to Share Your Beef-Loving Review!
Join the herd — log in to add your voice!
Google1 comment on "One-Pot Lasagna Pasta"
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
Super easy and the whole family loved it!