Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound uncooked italian sausage
- ½ medium yellow onion , diced
- 2 teaspoons minced garlic
- 1 24 ounce jar marinara sauce
- 2 ½ cups chicken broth
- 3 cups mini farfalle noodles
- 1 cup ricotta cheese , at room temperature, or cottage cheese
- ½ teaspoon italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- In a large cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the uncooked Italian sausage, diced onion, and minced garlic. Sauté for about 5 minutes until the sausage is fully cooked.
- Drain the grease and return the skillet to the heat.
- Pour in the marinara sauce and chicken broth, bringing the mixture to a light boil.
- Stir in the mini farfalle noodles, ensuring they’re mostly covered by the liquid.
- Reduce the heat to medium, cover, and cook for 25 minutes, stirring every 5 minutes. Add water if necessary to prevent sticking.
- In a small bowl, mix the ricotta cheese with Italian seasoning. Remove the skillet from heat.
- Dollop the ricotta mixture over the lasagna without stirring. Top with shredded mozzarella and grated parmesan cheese.
- Cover the skillet and let it sit for 5 minutes to allow the cheeses to melt, or broil briefly until golden and bubbly.
- Garnish with fresh basil or parsley before serving.
Notes
Feel free to substitute chicken broth with vegetable broth for a lighter option.
For added flavor, consider mixing in some chopped spinach or mushrooms with the sauce.
This dish can be made ahead of time and reheated in the oven.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.