Take the fuss out of lasagna with this quick and easy stove-top recipe.
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6 ounces (2 1/2 cups) uncooked dried mafalda or bowtie pasta
2 tablespoons Land O Lakes® Butter
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1 pound lean ground beef
3 cups fresh baby spinach leaves
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon salt
1 cup (4 ounces) shredded mozzarella cheese
Cook pasta according to package directions. Drain; set aside.
Melt butter in same pan; stir in garlic powder and Italian seasoning. Add cooked pasta; mix lightly to coat.
Cook ground beef into 12-inch nonstick skillet, while pasta is cooking, 5-8 minutes or until browned. (Do not drain beef.)
Add spinach, diced tomatoes and salt. Cook 2-3 minutes or until spinach is wilted. Add cooked pasta; stir until well mixed and heated through.
Sprinkle with cheese. Continue cooking, without stirring, 2-3 minutes or until cheese is melted.
Explore reviews fromour online community
I made this but I used 3 of the butters, added mushrooms, can of drained sweet corn, red, yellow an green peppers, whole red onion an can of peas. I have (Veggie eaters) and the noodles I used were Radiatore they look like little baby lasagna also I did 1/2 cup of Ragu traditional sauce with a little sugar. I know, my family is picky. I made early, then warmed it up for dinner. They were mad the next day when for dinner because they ate it all for lunch, kids loved it!
Absolutely love it. I'm no cook by any means. Simple and easy to follow! When your wife gives the seal of approval, you know did good. Brownie points for the hubby. Thank you sauté express!
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