This dish uses cottage cheese. I know some people don't like cottage cheese (I only like it baked in pasta). Feel free to swap it out with ricotta cheese. Either way it will be delicious!
One-Pot Skillet Lasagna
- 1 lb. Italian sausage
- 1Tbsp dried minced onion flakes
- 3 garlic cloves, minced
- 8 oz campanelle pasta
- 1 (26 to 28-oz.) jar spaghetti sauce
- 2 cups water
- 16 oz cottage cheese
- 4 oz onion and chive cream cheese, softened
- 5 Tbsp grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1 1/2 cups shredded Italian cheese blend
In 12-inch skillet, cook Italian sausage over medium heat for 8 to 10 minutes. Drain fat. Add onion flakes and garlic. Cook for 30-60 seconds, until garlic is fragrant.
Add uncooked noodles, pasta sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 17 minutes or until noodles are done and liquid is almost all absorbed.
Meanwhile, in large bowl, combine cottage cheese, cream cheese, Parmesan cheese, and parsley flakes; mix well.
Spoon cottage cheese mixture evenly over cooked noodle mixture. Sprinkle with Italian cheese blend. Cover; cook 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated.
CONNECT WITH PLAIN CHICKEN