Easy Skillet Lasagna

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 4 servings

Ingredients:

• 2 cups Mafalde Corte, or broken lasagna

• 2 tbsp. extra virgin olive oil

• 1/3 onion, chopped

• 4 garlic cloves, minced

• 1/2 lb. meatball mix (ground beef, veal, pork)

• Salt & pepper to taste

• 1 tbsp. tomato paste

• 14 oz. crushed tomatoes

• 3 cups chicken or vegetable stock

• 1 cup shredded mozzarella

• 1/4 cup Parmigiano Reggiano, grated

• 4 oz. stracchino, ricotta or other creamy cheese

• Parsley for garnish

Directions:

1. Heat the olive oil in a heavy-bottomed pot over medium-low heat and sauté the onion until soft and translucent, about 4-5 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant.

2. Add the meatball mix and crumble with a wooden spoon. Sauté until fully cooked. Add salt to taste.

3. Stir in the tomato paste and crushed tomatoes. Cook for another 1-2 minutes.

4. Pour in the chicken or vegetable stock and bring to a gentle simmer. Add the pasta, cover, and continue simmering until the pasta is fully cooked, stirring occasionally.

5. Remove from heat and stir in the mozzarella and Parmigiano. Add more salt to taste

6. Top with dollops of stracchino or ricotta and parsley.