Easy Lasagna Bowl (Print Version)

# Ingredients:

01 - 1/2 cup shredded mozzarella.
02 - 1/4 cup parmesan.
03 - 1-2 spoons olive oil.
04 - 4 cups chicken broth.
05 - 1-2 cups water.
06 - 1 spoon salt.
07 - 1/4 cup tomato paste.
08 - 1 big onion, chopped.
09 - Black pepper.
10 - 1/4 cup fresh parsley, chopped.
11 - 1 pound ground beef.
12 - 8 oz bowtie pasta.
13 - 4 garlic cloves, minced.
14 - 1 can diced tomatoes (15 oz).
15 - 1 can tomato sauce (15 oz).
16 - 1/2 cup ricotta cheese.
17 - 1 spoon Italian seasoning.

# Instructions:

01 - Warm up oil in a large pan.
02 - Brown the beef with the onions and garlic until done. Get rid of the grease.
03 - Throw in the tomatoes, sauce, paste, broth, herbs, and pasta.
04 - Wait for it to come to a steady bubble.
05 - Lower heat and let it cook for 10 to 15 minutes until pasta's soft.
06 - Pour in some water if it’s too thick.
07 - Stir in the cheese or let folks add their own. Sprinkle with parsley on top.
08 - Lasts up to 5 days in the fridge or 3 months in the freezer.
09 - Put in extra liquid when heating it back up.

# Notes:

01 - Big pasta shapes work great.
02 - Swap the beef for sausage or turkey if you want.
03 - Turn it thicker by using crushed tomatoes.
04 - No cans? Go with ready-to-go pasta sauce.
05 - Always add a splash of liquid for reheating.

Back