Skillet Penne Lasagna Bake | New Soul Kitchen Remix

Instructions

Ingredients for Meat Sauce:

• 2 tbsp olive oil
• 2 lb. ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced (optional, for sweetness & color)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes (optional, for heat)
• 2 tbsp fresh basil, chopped (or 1 tsp dried)
• Salt & black pepper, to taste

Ingredients for Cheese Mixture:

• 1 cup ricotta cheese (or cottage cheese for lighter version)
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh parsley, chopped

Ingredients for Pasta & Topping:

• 12 oz penne pasta, cooked al dente
• 1 ½ cups shredded mozzarella cheese
• 1 cup provolone cheese, shredded or sliced

Method:

Cook the Pasta

1. Bring salted water to a boil. Cook penne until just al dente (slightly undercooked since it will bake). Drain and set aside.

Make the Meat Sauce

1. Heat olive oil in a cast iron skillet over medium heat. Add ground beef and cook until browned, 6–8 minutes.
2. Stir in onion, garlic, and bell pepper, sautéing until softened.
3. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, paprika, and red pepper flakes.
4. Simmer 15 minutes, stirring occasionally. Season with salt, pepper, and fresh basil.

Mix the Cheese Layer

1. In a bowl, combine ricotta, Parmesan, egg, and parsley. Stir until smooth.

Assemble the Skillet Lasagna

1. Preheat oven to 375°F (190°C).
2. In the cast iron skillet with sauce, fold in cooked penne pasta until coated.
3. Dollop ricotta mixture throughout the pasta in spoonfuls.
4. Sprinkle mozzarella evenly across the top.
5.  Layer provolone slices over the mozzarella.

Bake & Serve

1. Transfer skillet to the oven. Bake uncovered for 20–25 minutes, until cheese is melted, bubbling, and golden.
2. Remove and rest for 5 minutes before serving.
3. Garnish with fresh basil or parsley.