16ouncesof lasagnette rice pasta or a similar shapeuncooked
16ouncesof marinara sauce
1poundof ground beef
½small onionchopped
4tablespoonsof minced garlic
2teaspoonsof saltadjust to taste
1teaspoonof black pepper
4cupsof water or broth
8ouncesof whole milk ricotta
1cupof 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!