I’ll be honest, folks — I’ve been trying some new dishes out on my family over the last couple of weeks and they are not working. So, I’m going back to basics and what I know will give me the best reviews. Here’s a sample of what I’ve been working on. All the taste of a lasagna with tiny pasta — The Little Pasta Lasagna Skillet
Not Quite One-Pot
This would be a one-pot meal if I didn’t need to boil the pasta — so, it’s two pots. I have no problem with this extra pot used for water and pasta only.
Everything (except that pasta boiling part) is done in one pot, which makes this a perfect weeknight meal. It’s a little longer than 30 minutes, but only because I let it simmer away in the oven for an extra 5 minutes.
Like Lasagna, But Better
Yes, this has all of the elements of my lasagna, but without meat and without the time it takes to actually bake a lasagna. A classic lasagna takes 60 minutes, plus about 15 on the stovetop resting. This doesn’t take nearly as long.
When you look at the ingredients, don’t get overwhelmed if you think it’s too many. It’s layers of flavor.
Layer 1: Vegetables – Onions, garlic, spinach
Layer 2: White sauce
Layer 3: Pasta sauce
Layer 4: Pasta
Layer 5: More pasta sauce
Layer 6: Cheese
YOUR Little Pasta Lasagna Skillet
My favorite dishes are the ones that can be changed up depending on what you have in your kitchen. Here are some swap out ideas:
- Spinach: Swap out for frozen spinach or fresh baby kale
- Vegetarian: Add in cooked lean ground beef
- Pasta: Use what you have
- Protein: Stir in blended cottage cheese or ricotta to the white sauce
- More vegetables: Add in cooked finely chopped carrots or roasted eggplant
Little Pasta Lasagna Skillet
- Total Time: 40 minutes
- Yield: 6 big servings 1x
Ingredients
2 cups little pasta (ditalini, mini penne, mini shells, etc.)
4 tablespoons butter
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
2 packed cups baby spinach
1/4 cup all-purpose flour
2 cups 2% milk
1 teaspoon table salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1.5 cups jarred marinara, or pasta sauce (divided)
1 cup shredded mozzarella cheese, or mozz/provolone blend
Instructions
Cook the pasta according to package directions – BUT cut the cooking time in HALF! (it will finish cooking in the oven)
Preheat oven to 375°F
In a large skillet over medium heat, add butter, olive oil, onions, and garlic – saute for 5 minutes, or until the onions are translucent and the butter is fully melted, but not browning.
Add the spinach and cook until it wilts. Add the flour, salt, and spices and stir for 1 minute.
Slowly whisk the milk into the onion and spinach mixture 1/2 cup at a time. When it starts to thicken, add another 1/2 cup until the milk is gone.
Turn the heat to low and stir in 1 cup of pasta sauce. Stir until combined and then stir in the cooked pasta.
Spoon the remaining 1/2 cup sauce on the top of the pasta and then top with cheese.
Bake in the oven for 20 minutes or until bubbly – let sit for 5 minutes after coming out of the oven.
- Prep Time: 5 minutes
- Cook Time: 35 minutes