I’m excited to partner again with Tuttorosso Tomatoes to bring you this recipe.
I love quick, simple dinners—especially on busy weeknights. Even without kids, life gets hectic and sometimes dinner ideas run dry. When one-pot pastas became popular, I was curious. After trying versions like a one-pot penne and a mushroom-and-asparagus skillet pasta, I was hooked.
I call this version “One Pot Lasagna Pasta” because it layers lasagna flavors—ricotta, mozzarella and beef—into an easy, single-skillet dinner. It’s straightforward to prepare and tastes fantastic when you start with good ingredients.
Let’s talk tomatoes—specifically canned tomatoes. I’m a fan of Tuttorosso. At an event I attended, we compared whole plum tomatoes from different brands. The difference in texture, color and flavor was clear: the Tuttorosso tomatoes stood out. In a blind taste test, a friend preferred the Tuttorosso tomatoes too. Choosing a quality canned tomato makes a big difference in a simple recipe like this.
Here’s the method in plain steps. Start by cooking the onions and garlic, then brown the ground beef.
After the beef is browned, remove it with a slotted spoon and wipe the pan clean.
Add the pasta and Tuttorosso diced tomatoes to the skillet, along with olive oil, water, garlic, oregano, thyme, basil, salt and pepper.
Stir everything together, bring to a boil, then let it cook for about 9–10 minutes, stirring occasionally so the pasta cooks evenly and absorbs the sauce.
Once the pasta is tender, lower the heat and return the cooked beef to the pan to warm through. Finish by stirring in ricotta and mozzarella until creamy and well combined. Top with extra mozzarella and chopped fresh basil before serving.
This dish is comforting, reheats well, and is a reliable weeknight winner. Try it when you need a satisfying dinner with minimal fuss.
One Pot Lasagna Pasta Recipe
Ingredients
Beef
- 1 Tablespoon olive oil
- 2 garlic cloves, peeled and thinly sliced
- 1/2 onion, diced
- 1/2 pound ground beef
- 12- ounce package of bowtie pasta
- 1 Tablespoon olive oil
- 28- ounce can Tuttorosso diced tomatoes
- 3 1/2 cups water
- 5 garlic cloves, peeled and thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 Tablespoons chopped fresh basil, plus more for serving
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/2 cup grated mozzarella cheese, (plus more for serving)
Instructions
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Preparing the beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat for 2–3 minutes. Add 2 cloves of sliced garlic and the diced half onion and cook about 1 minute. Add 1/2 pound ground beef, season with salt and pepper, and brown for 3–4 minutes, breaking it up as it cooks.
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Remove the cooked beef with a slotted spoon and place it in a medium bowl. Wipe the skillet clean with a paper towel.
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To the skillet add the pasta, 1 tablespoon olive oil, a 28-ounce can of Tuttorosso diced tomatoes, 3 1/2 cups water, 5 sliced garlic cloves, oregano, thyme, chopped fresh basil, 1 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and bring to a boil over high heat. Once boiling, cook about 9–10 minutes, stirring frequently so the pasta cooks evenly.
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Lower the heat to low, return the cooked beef to the skillet and heat through for about 1 minute. Adjust seasoning if needed. Stir in 1/2 cup ricotta and 1/2 cup grated mozzarella until creamy.
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Serve topped with extra mozzarella and chopped fresh basil.
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Disclosure: This post is sponsored by Tuttorosso. I only share products and brands I use and the opinions are my own.