One-Pot Lasagna-Style Pasta With Ground Beef

Name: One-Pot Lasagna-Style Pasta With Ground Beef
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 2 lbs ground beef; 2 tbsp minced dehydrated onion; 2 tbsp minced garlic; 1 tbsp Italian seasoning; 1 (24 oz) jar pasta sauce; 1.5 cups water; 24 oz campanelle pasta, uncooked; 32 oz beef broth; 1 (15 oz) container ricotta cheese; 1 large egg; 1 cup grated Parmesan cheese; 1 tsp granulated garlic; Freshly cracked black pepper, to taste; 1 tsp dried parsley; 16 oz shredded mozzarella cheese

This one-pot lasagna-style pasta combines ground beef, seasoned ricotta, and melted mozzarella in a single skillet-to-oven meal. It delivers classic lasagna flavors without the layering, making it a practical weeknight dinner.

🌍Italian-American 🏷️One-pot pasta 🏷️Pasta bake 🏷️Lasagna 🏷️Ground beef Ricotta

🏷️

🏷️Mozzarella

-0:00

applesauceandadhdonTikTok

Total

55 min

Servings

8

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 lbs ground beef
2 tbsp minced dehydrated onion
2 tbsp minced garlic
1 tbsp Italian seasoning
1 (24 oz) jar pasta sauce
1.5 cups water
24 oz campanelle pasta, uncooked
32 oz beef broth
1 (15 oz) container ricotta cheese
1 large egg
1 cup grated Parmesan cheese
1 tsp granulated garlic
Freshly cracked black pepper, to taste
1 tsp dried parsley
16 oz shredded mozzarella cheese

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Instructions

1
In a large, oven-safe pot, brown the ground beef over medium-high heat, breaking it up with a spoon.
2
Once browned, carefully drain the excess fat from the pot.
3
Add the minced dehydrated onion, minced garlic, and Italian seasoning to the beef. Stir to combine.
4
Pour in the jar of pasta sauce. Fill the empty jar about halfway with water, shake it to rinse, and pour the water into the pot. Stir everything together.
5
Add the uncooked pasta and the beef broth to the pot. Stir well to ensure the pasta is submerged.
6
Bring the mixture to a simmer, then cover with a lid and let it cook until the pasta is about halfway done.
7
While the pasta cooks, prepare the ricotta mixture. In a separate bowl, combine the ricotta cheese, egg, grated Parmesan, granulated garlic, black pepper, and dried parsley. Mix until well combined.
8
Preheat your oven to 325°F (160°C).
9
Once the pasta is partially cooked, turn off the stovetop heat.
10
Dollop the prepared ricotta mixture over the surface of the pasta.
11
Sprinkle the shredded mozzarella cheese evenly over the top.
12
Carefully transfer the pot to the preheated oven and bake for about 30 minutes, or until the cheese is melted and bubbly.
13
Remove from the oven and let it rest for a few minutes before serving.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly and drain excess fat before adding aromatics; this prevents a greasy dish.
Stir the pasta and broth mixture occasionally during the stovetop phase to prevent sticking and ensure even cooking.
Mix the ricotta filling off-heat, then gently dollop it over the pasta to avoid breaking up the meat and noodles.
Cover the baking dish with foil initially to trap steam; uncover in the final 5–10 minutes to brown the mozzarella.

Substitutions

Campanelle → Penne, Rigatoni, or Fusilli (short pasta shapes cook evenly in one pot)
Beef broth → Chicken broth or vegetable broth (flavor profile shifts slightly but texture remains consistent)
Ricotta → Cottage cheese (blend smooth first for better texture distribution)
Jarred pasta sauce → Crushed tomatoes + 1 tbsp tomato paste (adjust seasoning to taste)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions.