Tuesday, June 14, 2011

Skillet Lasagna

Here's an easy recipe for a weeknight dinner, no need for the oven it's an all in one dish for the stovetop. Use your favorite small pasta shape (I thought a big swirl pasta would be neat, but they just grew in size and was too big for this, lol). Don't freak out about the cottage cheese either, it kind of dissolves into this, or you could also do what I did, when combining Parm and cottage cheese, smash it up with the back of the spoon to break down those curds. Served with a salad, it's a great meal.

Skillet Lasagna
adapted from allrecipes

1 pound ground turkey
1 small onion, chopped
1 garlic clove, minced
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1 1/2 cups water (may need more while cooking)
1 (6 ounce) can tomato paste
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2 1/2 cups uncooked small shaped pasta (I used a big Trottole shape)
3/4 cup small curd cottage cheese
1/4 cup grated Parmesan cheese

In a large skillet, cook turkey, onion and garlic until meat is no longer pink; drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt; mix well. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring occasionally, may need to add more water if it seems dry and uncooked.
Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

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