Get yo faces ready to drool. You know I love easy dinner recipes, and this one is definitely super easy, I mean, how hard can a one pot pasta be, right?
Ground beef has always been my jam, ever since I was preggo with my first daughter and I started having ridiculous aversions to literally all foods except hamburger. So just know, know, that when it comes to easy recipes with hamburger, I’ve years of training under my belt. Four kids in 4.5 years tends to do that.
Take a seat chicken. Booyah.
So, this creamy pesto lasagna one pot pasta is totally different from my other skillet lasagna, and personally, I dunno if I can pick a favorite.
LIFE IS HARD.
But dinner is easy!
There isn’t too much happening here, but the flavor of this dish is just zomg amazing. I made my own pesto, because I have yet to find a deli variety in my town, and I do not like shelf-stable pesto. All the nope.
Funny thing, though, I do really like this herb paste. I happened upon it by chance when I was grabbing my usual tomato paste in a tube. Seriously, I do not know how I lived life without tomato paste in a tube. I waste almost no paste now. It’s amazing. Be amazed with me.
Anyway. I did utilize the herb paste for a boost of flavor. It was mild and enjoyable, and since it has a lot of complementary flavors to pesto, it was kind of a no-brainer. So go get you some. Right meow.
And then when you’ve got that in hand, go tackle this mother of easy dinner recipes, cause you just absolutely have to enjoy this dinner. Doooooo it. That’s an order.
Dinner is served!
- 1 Tbsp Olive Oil
- 1 ½ C Yellow Onion diced
- 1 ½ lb Extra Lean Ground Beef
- 5 Garlic Cloves minced
- 2 Tbsp Herb Paste
- 28 oz Canned Tomato Puree
- 16 oz Tomato Sauce
- 2 C Water
- 16 oz Campanelle Pasta
- Kosher Salt to taste
- Cracked Pepper to taste
- ⅔ C Pesto*
- 2 C Whole Milk Ricotta Cheese
- In a large pot or deep skillet, heat the olive oil to medium high, then add the onions and saute until they begin to soften and turn translucent, around 3 minutes. Add the ground beef and garlic and cook, crumbling as it cooks, until the beef is no longer pink, around 5 minutes. Stir in the herb paste and allow to cook for an additional minute.
- Add the tomato puree, tomato sauce, and water, then season with salt and pepper to taste. Add the pasta and bring everything to a boil. Once boiling, stir briefly, then cover and reduce heat to a simmer. Allow to cook until the paste is tender, around 20 minutes, stirring occasionally.
- Once pasta is tender, remove from heat and stir in the pesto, followed by the ricotta. Serve immediately.
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