Here is another one-pot meal. Cleanup is much easier when making skillet lasagna versus traditional, layered lasagna.
Use a very large pot; this makes a large meal that will serve about 8 hungry people.
¼ cup water
1 cup diced onions (one small onion, or ½ medium/large onion, diced small)
1 cup diced carrots
1 tablespoon minced garlic (or 6 garlic cloves, minced)
2 tablespoons Italian herb mix
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
1 pound ground beef or pork sausage (I prefer pork sausage)
1-2 cups diced zucchini
16 ounces farfalle pasta (or penne, or mini penne) – UNCOOKED
1 (14 ounce) can diced tomatoes, not drained
4 cups marinara sauce
2 cups water
1 cup shredded mozzarella cheese (optional)
In a large Dutch oven, heat water, onions, and carrots. Simmer for five minutes. Add garlic, Italian herbs, salt, black pepper, red pepper flakes, ground beef or sausage, and zucchini. Cook until meat is done (no longer pink).
Scatter uncooked pasta over the meat mixture, and then pour tomatoes, marinara, and two cups water over top. Stir to combine.
Cover and bring to a simmer. Cook, stirring occasionally to prevent sticking to bottom, until pasta is tender, about 20-25 minutes. Taste a bite of pasta to ensure it is done.
Sprinkle mozzarella over the top and allow to melt (this step is optional; I often skip the mozzarella, as seen in the photo). Serve with parmesan or pecorino romano cheese.