The easiest 30-min lasagna made in a single pot – no boiling, no layering, nothing – the pasta gets cooked right in the pan!
4.9 stars (26 ratings)
Ingredients
1tablespoonolive oil
3Italian sausage links, casing removed
114.5-ounce can diced tomatoes
18-ounce can tomato sauce
1teaspoondried oregano
1teaspoondried basil
½teaspoongarlic powder
½teaspooncrushed red pepper flakes, optional
8ouncesfarfalle pasta
Kosher salt and freshly ground black pepper, to taste
1cupshredded mozzarella cheese
¼cupfreshly grated Parmesan
1cupricotta cheese
2tablespoonschopped fresh parsley leaves
Instructions
Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
Serve immediately, garnished with parsley, if desired.