Ingredients
Scale
- 16 ounces of lasagnette rice pasta or a similar shape (uncooked)
- 16 ounces of marinara sauce
- 1 pound of ground beef
- ½ small onion (chopped)
- 4 tablespoons of minced garlic
- 2 teaspoons of salt (adjust to taste)
- 1 teaspoon of black pepper
- 4 cups of water or broth
- 8 ounces of whole milk ricotta
- 1 cup of low-moisture mozzarella cheese
- Optional: Parmesan cheese for serving
Instructions
- In a large pot over medium heat, brown the ground beef and onion for 1-2 minutes, breaking it into pieces. Drain any excess liquid.
- Add the pasta, marinara sauce, garlic, salt, pepper, and water (or broth) to the pot. Stir well.
- Increase the heat to medium-high, bring the mixture to a boil, cover, and simmer for 11-13 minutes or until the pasta is al dente.
- Stir in the ricotta and mozzarella until well combined.
- Serve warm, topped with Parmesan cheese if you like!
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Feel free to get creative with this recipe! Consider adding diced peppers, onions, basil, oregano, or Italian herbs for extra flavor. Enjoy your hassle-free and delicious one pot lasagna!