20 Minute Skillet Lasagna

This was deeeelicious and fantastically simple!
  • 1 pound lean ground beef
  • 1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
  • 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
  • 1 T olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 1⁄2 cups Mozzarella cheese
  • 1⁄2 cups plain Greek yogurt

Brown ground beef in small pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.

Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Note: Instead, of Italian seasoning, I used a combination of oregano, rosemary, marjoram, cilantro, and basil.

From Six Sisters’ Stuff


Tangy Meat Sauce

  • ½ pound lean ground beef
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • ½ teaspoon garlic, minced
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • hot cooked spaghetti

Crumble beef into a 2-qt. microwave-safe dish. Add the onion, green pepper and garlic. Cover and microwave on high for 5-6 minutes or until meat is no longer pink and vegetables are tender, stirring frequently; drain.

Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil and oregano. Cover and microwave at 70% power for 6-8 minutes or until heated through, stirring once. Serve with spaghetti.

Notes: Very easy to make. Sweet. Maybe a little too much red wine vinegar. Would like to experiment with more kick and less sweetness. Excellent base recipe, though.

From Taste of Home

Pizza Casserole

  • 1 lb ground beef
  • 1 onion, chopped, large
  • 1 green pepper, chopped
  • ½ tsp garlic salt
  • ¼ tsp dried whole oregano
  • ¼ tsp dried whole basil
  • 14 oz pizza sauce
  • 8 oz macaroni, uncooked
  • 3 ½ oz pepperoni, sliced
  • 4 oz mozzarella cheese, shredded

Combine beef, onion and green pepper in large Dutch oven. Cook until meat is browned, stirring to crumble. Drain well. Return to Dutch oven. Add garlic salt, pepper, oregano, basil and pizza sauce. Stir well. Cover, reduce heat and simmer 15 minutes. Cook macaroni according to directions, omitting salt; drain. Add to meat mixture, stir well. Spoon into a lightly greased 8″ x 12″ x 2″ baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes.

Easy Manicotti

  • 1 box jumbo shell pasta
  • 5-6 cups spaghetti sauce
  • 16 oz cottage cheese
  • 1 egg
  • 10 oz frozen chopped spinach
  • 3 cups mozzarella cheese, shredded, optional
  • ¼-½ cup Parmesan cheese

Heat oven to 350°. Cook manicotti for five minutes. Thaw spinach and drain; squeeze to remove liquid. Mix spinach, cottage cheese, egg, and 1 1/2 cups mozzarella. Using fork, stuff mixture into partially-cooked manicotti. Pour 2 cups sauce in bottom of 9×13 baking dish. Arrange manicotti on sauce. Sprinkle remaining 1 1/2 cups mozzarella over top. Pour remaining sauce all over. Sprinkle with parmesan. Cover tightly with foil and bake 25 minutes.