So today is my birthday, my 29th birthday to be exact.
Which means this is my last year in my 20’s…crazy! I feel like I need to make it count somehow. The past 9 years have been busy, stressful, but so many wonderful moments happened in my twenties. Graduated grad school and got my first big girl job…got married…bought our home…and of course became a mom. My thirties have a lot to live up to!
One of my big goals for this year is to be better about meal planning and cooking at home. With working opposite schedules, sometimes I am leaving for work as Brad is coming home from work, and we have just enough to time hand off the toddler before I head out of the door – let alone to eat dinner together. So like all busy moms, I am always on the lookout for quick and easy recipes that can be made with little prep work, and satisfy your whole family. This skillet lasagna tastes just like traditional lasagna, but only like 20% of the work. It’s so good, and possibly even better the next day as leftovers!
- 1 tablespoon olive oil
- 3 Italian sausage links, casing removed
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes, optional
- 8 ounces rigatoni
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley leaves
- In a large skillet over medium high heat, heat the olive oil. Add in the Italian sausage and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks. Drain the excess fat. Stir in the diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes. Season with salt and pepper, to taste.
- Bring the sauce 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 the heat and stir in the 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.