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

  • 50
    min
  • 6
    SERVINGS
  • 370
    Cal
  • 32 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 medium zucchini, chopped (about 1-1/2 cups)
  • 1 jar (24 to 26 ounces) garden-style pasta sauce
  • 2 cups water
  • 6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
  • 1/2 teaspoon pepper
  • 2/3 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat shredded mozzarella cheese
  • Thinly sliced or chopped fresh basil

Cooking:

  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.

    Cook's 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.
  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.

  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.

    Cook's 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.
372 CALORIES

0 % *

6g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

4.2 mg IRON

0 % DV

4.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 372 Calories; 108 Calories from fat; 12g Total Fat (6 g Saturated Fat; 2 g Monounsaturated Fat;) 74 mg Cholesterol; 813 mg Sodium; 38 g Total Carbohydrate; 4 g Dietary Fiber; 32 g Protein; 4.2 mg Iron; 5.7 mg Niacin; 0.3 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.4 mg Zinc; 12.1 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, and Zinc; and a good source of Dietary Fiber, Vitamin B6, and Selenium.

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