Creamy Pesto Lasagna One Pot Pasta
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Creamy Pesto Lasagna One Pot Pasta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 Tbsp olive oil
- 1 ½ C yellow onion diced
- 1 ½ lb extra lean ground beef
- 5 garlic cloves minced
- 2 Tbsp Herb Paste
- 28 oz canned tomato puree
- 16 oz tomato sauce
- 2 C water
- 16 oz campanelle pasta
- kosher salt to taste
- cracked pepper to taste
- ⅔ C pesto*
- 2 C whole milk ricotta cheese
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Instructions
- In a large pot or deep skillet, heat the olive oil to medium high, then add the onions and saute until they begin to soften and turn translucent, around 3 minutes. Add the ground beef and garlic and cook, crumbling as it cooks, until the beef is no longer pink, around 5 minutes. Stir in the herb paste and allow to cook for an additional minute.
- Add the tomato puree, tomato sauce, and water, then season with salt and pepper to taste. Add the pasta and bring everything to a boil. Once boiling, stir briefly, then cover and reduce heat to a simmer. Allow to cook until the paste is tender, around 20 minutes, stirring occasionally.
- Once pasta is tender, remove from heat and stir in the pesto, followed by the ricotta. Serve immediately.
Notes
- *You can follow the recipe to make your own pesto, or purchase your favorite brand from your local grocer.
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