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A Lasagna Pasta Skillet is a fun way to get your lasagna fix while changing things up a bit. It’s like a lasagna meets baked ziti skillet, and its out of this world.
I prepared this baked lasagna skillet how I normally would a regular lasagna, but to quicken things up I changed a few things, I used italian sausage, and a jar of marinara already made from a previous batch.
You can go with something off the shelf (I’m a fan of RAOS) if you prefer, but if you’re like me and think nothing beats marinara from home, check out this recipe.
For the cheese, I went with cottage cheese. I know, I know, lasagna purists are cringing, but sometimes you go with what you grew up with.
I grew up with cottage cheese, but if you’re #TeamRicotta by all means my friend, go for it!
So when putting this all together in the oven, I went with a baked ziti style approach, I used a little more sauce, undercooked the pasta a tad, allowing it to finish cooking int he oven and soaking up a little of that extra sauce.
And I’m a HUGE fan of crispy edges in lasagna, so I didn’t want to lose that. Cooking this uncovered at 400F will give you a lovely crunch on the edges of this lasagna pasta skillet.
Baked lasagna ziti? Or is this lasagna pasta? I don’t know, but whatever its called, its GOOOD!
Lasagna Pasta Skillet
Ingredients
- 32 oz rigatoni pasta penne works too
- 3 links italian sausage
- 8 oz shredded mozzarella 3 oz separated
- 16 oz cottage cheese or ricotta
- 2 eggs
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/4 cup fresh basil shredded
Instructions
- Preheat oven to 400 F. In a bowl combine cottage cheese, 3 oz of shredded mozzarella, egg and dried spices mix until evenly incorporated.
- Remove casing from Italian sausage, brown and break up into small bits in a 12 inch skillet. Drain and place back into the skillet.
- While Italian sausage is browning, bring a medium to large pot of water to a boil, boil pasta for half the time that the packaging says and strain.
- Pour in marinara and pasta and sausage. Stir with half of the cottage cheese mixture until evenly coated. Spoon remaining cottage cheese mixture on top and remaining shredded mozzarella.
- Cook for 25-30 minutes until pasta starts to get brown and crispy. Garnish with fresh basil and serve!
Nutrition
