Skillet Lasagna
(This recipe is adapted from and inspired by the QUEEN herself, Ree Drummond, as published in 2015 in “The Pioneer Woman Cooks: Dinnertime”)This dish is a staple in our house. It’s hearty. Everyone eats it. Leftovers are plentiful and just as delicious. And it’s really easy to customize and jazz up based on your family’s personal preferences.
Ingredients
- 2 tbsps olive oil
- 1.5 pounds ground beef (can substitute ground turkey, italian sausage, or wild game)
- 4 garlic cloves, minced
- 1 large onion, diced
- ½ EACH, frozen peas & corn
- 1 tbsp Italian seasoning
- 1 jar Ragu (24oz, or similar style pasta sauce - or make your own)
- ½ cup sour cream
- ½ cup grated mozzarella
- 12 oz cooked bow-tie pasta (farfalle) (cooked al dente)
- fresh chopped basil
- salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook the ground meat with the garlic, corn, peas, and onion until meat is completely browned, then drain off excess fat.
- Pour in the jar pasta sauce and add the Italian seasoning, salt, and pepper.
- Stir, reduce the heat to low, and simmer for 15 minutes.
- If you haven’t already done so, cook your bowtie pasta now (to al dente).
- Back to the sauce – add in your sour cream & stir.
- Then add in your mozzarella and stir some more.
- Add the cooked pasta into your sauce.
- Stir until it is all combined and top with fresh basil. EAT!
- If you’re feeling extra boss-like, pour into an oven safe dish, top with more mozzarella, and pop into a 350 degree oven for 20-ish minutes for a baked skillet lasagna. Serve with garlic bread and enjoy!