One Pot Hamburger Helper Lasagna
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
377 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
One Pot Hamburger Helper Lasagna
Description
The One Pot Hamburger Helper Lasagna recipe uses extra lean ground beef browned with onion, garlic, salt, pepper, and Italian seasoning for a flavorful base. Marinara sauce, mafalda pasta, and chicken broth are added, and everything simmers together until the pasta is tender and most liquids are absorbed, creating a rich, cohesive sauce. Shredded mozzarella is folded in at the end to make the dish creamy and a bit cheesy. Fresh chopped parsley is sprinkled on top for a hint of herbal freshness.
This approach streamlines the traditional layered lasagna into a skillet meal where the pasta cooks directly in the sauce. The mafalda pasta, with its ruffled edges, holds the sauce well. The combination results in a hearty, saucy entrée with meat and cheese flavors in each bite.
The recipe allows variations such as substituting pasta types or using ground poultry for leaner results. Leftovers can be refrigerated or frozen, reheated after reaching room temperature to maintain texture.
Ingredients
- 1 pound ground beef extra lean
- 1 small onion chopped
- 3 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon Italian seasoning
- 2 cups marinara sauce
- 8 ounce mafalda pasta uncooked
- 3 cups chicken broth low sodium
- 1 cup mozzarella cheese shredded
- 2 tablespoons parsley fresh, chopped for garnish
Instructions
- Cook the beef. In a large skillet cook the ground beef over medium heat until it's no longer pink and starts to brown. Drain off any excess fat, if needed. If using extra lean ground beef there won't be any excess fat to drain.
- Incorporate onion, garlic and seasoning. Add the chopped onion and minced garlic to the skillet and stir. Season with salt and pepper, Italian seasoning and cook until the onion gets soft and translucent, about 3 minutes.
- Add liquids and pasta. Add the marinara sauce, pasta, chicken broth and stir everything together. Bring to a boil then turn the heat down to low. Cook for about 15 minutes or until the pasta is cooked through, most of the sauce should be absorbed as well.
- Finish the dish. Stir in the cheese and cook for another 30 seconds to a minute until the cheese melts.
- Garnish and serve. Garnish with parsley and serve.
Notes
- If mafalda pasta is unavailable, substitute with other small pasta shapes like farfalle, penne, shells, or elbow macaroni.
- Ground chicken or turkey can replace beef to lower fat content.
- Scraping brown bits from the skillet when adding liquids adds extra flavor.
- Experiment with cheese and spices to personalize the dish.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months, reheating after warming to room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 377kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 731mg | 30% |
| Potassium | 753mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 147mg | 15% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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