This has the ooey-gooey, melt in your mouth taste of a baked lasagna, except it’s fat free ricotta and mozzarella, ground turkey and bow tie pasta simmered in a skillet for 25 minutes.
There are only a few steps to get you that mouthful of wonderful-ness above. But I have SO much leftovers and can’t wait to eat it again (and again).
Skillet Turkey Lasagna
Yields 4-6 servings
Get the Goods
- 1 (28 oz) can petite diced tomatoes
- A bit of water
- 1 (8 oz) can tomato sauce
- 2 tablespoons sugar
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 lb ground turkey (or beef)
- Salt and pepper
- 5 tablespoons chopped fresh basil (or other Italian herbs)
- 8 oz (or full bag) bow-tie pasta
- 1 cup shredded mozzarella
- ½ cup + extra grated Parmesan cheese
- 1 cup fat-free ricotta cheese
Just a Few Steps
1. Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.
2. Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground turkey (or beef) and cook until done. Drain grease, season meat with salt and pepper, to taste, and stir in fresh chopped herbs.
3. Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer (I added a little more water to cover the pasta a bit more). Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 25 minutes.
4. Remove skillet from heat and stir in mozzarella and ½ cup Parmesan. Drop heaping tablespoons of ricotta all over surface of pasta mixture. Mix it in, and add extra mozzarella and Parmesan for good measure.
Mmmm, so much cheese and more cheese and more. How did yours come out? Send me a picture on Twitter @kristinfretz!