This one-skillet lasagna combines uncooked campanelle pasta, bolognese sauce, and creamy ricotta and mozzarella in a single pan, delivering all the comfort of traditional lasagna in a fraction of the time with zero layering or baking.
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In a large skillet or pot, add the uncooked pasta.
Pour the bolognese sauce over the pasta.
Sprinkle in the garlic powder, salt, and pepper.
Add the water to the skillet.
Cover the skillet and cook over medium heat until the pasta is al dente and most of the liquid is absorbed.
Uncover the skillet and add dollops of ricotta cheese.
Sprinkle the shredded mozzarella cheese over the top.
Stir everything together until the cheeses are melted and the sauce is creamy.
Serve immediately and enjoy.
Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or sauce to restore creaminess.
Yes. Campanelle works well because it holds sauce, but penne, rigatoni, or small shells will work. Avoid long noodles like spaghetti.
No. Add uncooked pasta directly to the skillet; the sauce and water will cook it as the dish simmers.
The pasta should be tender and the liquid mostly absorbed, about 15–20 minutes of simmering. Stir occasionally to prevent sticking.
Yes. Prepare up to the point of adding cheese, refrigerate, then reheat gently on the stovetop, adding the cheeses at the end.
Add water 1/4 cup at a time during cooking. The pasta needs liquid to cook and soften properly.
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