One-Pot Lasagna Pasta

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 lb. ground beef

1 teaspoon sea salt (separate)

½ medium white onion (minced)

3 garlic cloves (minced)

3 teaspoons Italian seasoning (separated)

⅓ cup dry red wine (we used pinto noir)

4 cups Pacific Foods tomato and roasted red pepper soup (the whole container)

8 oz. long pasta (we used Long Fusilli Col Buco, linguini works too)

11 oz. 2% cottage cheese

⅓ cup shredded parmesan cheese

½ cup shredded mozzarella cheese

½ teaspoon red pepper flakes

2 tablespoons minced fresh parsley

Directions

Heat a large Dutch oven or pot over medium/high heat. Add the ground beef and ½ teaspoon of salt to the pot and partially cook for 2-3 minutes.

Add the onions, garlic, remaining salt, and 2 teaspoons of Italian seasoning to the beef and stir to combine. Let the beef cook for an additional 2-3 minutes.

Deglaze the pot with the red wine and scrape the brown bits from the bottom of the pot.

Next, add the tomato soup and ⅓ cup of water to the pot. Bring the soup to a boil.

Once boiling, add the pasta to the pot and turn the heat to medium. Let the pasta cook, stirring periodically to make sure the pasta isn’t sticking to the bottom of the pot. Stirring the pasta will also ensure the pasta will cook evenly.* This process will take around 15 minutes, depending on the noodles.

While the pasta is cooking, whip the cottage cheese in a food processor until smooth. Add the parmesan cheese, mozzarella cheese, red pepper flakes, and the remaining Italian seasoning. Pulse until combined.

Once the pasta has cooked to al dente, remove from heat. Top the pasta with the blended cheese and mix until combined.

Garnish with parsley and more parmesan cheese and enjoy.

Nutrition

• Calories: 777 kcal
• Total Fat: 33 g
• Total Carbohydrate: 72 g
• Dietary Fiber: 4 g
• Total Sugars: 17 g
• Protein: 44 g