Can I use regular lasagna noodles broken into pieces instead of mafalda pasta?

Absolutely! Break regular lasagna noodles into roughly 1-inch pieces before adding to the pot. You may need to adjust the cooking time slightly – just test the pasta for tenderness before adding the cheese. The liquid ratio should remain the same, but keep an eye on it during cooking.

My family doesn't eat beef. Can I still make this recipe?

Definitely! This recipe works beautifully with ground turkey, chicken, or even plant-based meat alternatives. The flavor profile will change slightly, but you'll still get a delicious result. If using poultry, consider adding a tablespoon of olive oil when browning to compensate for the lower fat content.

Can I add vegetables to make this more nutritious?

This is a great way to boost nutrition! Finely diced zucchini, bell peppers, carrots, or mushrooms work wonderfully. Add them when cooking the onions. For leafy greens like spinach, stir them in just before adding the cheese. You might need to add an extra splash of broth if adding a significant amount of vegetables.

Why is my pasta not cooking evenly?

This typically happens if the mixture isn't simmering at a consistent temperature or if the pasta isn't fully submerged. Make sure to stir occasionally during cooking, and check that your heat is consistent. If some pieces are still firm while others are done, add a bit more broth, stir well, and cook a few minutes longer.

One Pot Hamburger Helper Lasagna Recipe

Description

One Pot Hamburger Helper Lasagna is an incredibly comforting, quick, and flavorful dish that’s perfect for busy weeknights. This meal combines tender pasta, a savory tomato sauce, hearty ground beef, and gooey cheese, all cooked together in a single pot, making cleanup a breeze. Enjoy this satisfying dish that’s sure to become a family favorite!

Ingredients

Units Scale

Main Ingredients

1 pound ground beef (extra lean)
1 small onion, chopped
3 cloves garlic, minced
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon Italian seasoning
2 cups marinara sauce
8 ounces mafalda pasta (uncooked)
3 cups chicken broth (low sodium)
1 cup mozzarella cheese (shredded)

Garnish

2 tablespoons parsley (fresh, chopped)

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Instructions

Cook the beef
In a large skillet, cook the ground beef over medium heat until it’s no longer pink and starts to brown. Drain off any excess fat, if necessary, though if you’re using extra lean ground beef, this step may not be required.
Incorporate onion, garlic, and seasoning
Add the chopped onion and minced garlic to the skillet and stir. Season with salt, pepper, and Italian seasoning. Continue to cook until the onion becomes soft and translucent, approximately 3 minutes.
Add liquids and pasta
Pour in the marinara sauce, uncooked pasta, and chicken broth. Stir everything together before bringing it to a boil. Once boiling, lower the heat to a simmer. Cook for about 15 minutes, or until the pasta is tender and most of the sauce has been absorbed by the dish.
Finish the dish
Stir in the shredded mozzarella cheese and let it cook for another 30 seconds to 1 minute, or until the cheese melts fully, creating a creamy texture.
Garnish and serve
Sprinkle the freshly chopped parsley over the dish for added freshness and flavor, then serve immediately.

Notes

If mafalda pasta isn’t available, substitute it with other small types of pasta like farfalle, penne, shells, or elbow macaroni.
Ground chicken or turkey can be used as a leaner alternative to ground beef.
Scrape the brown bits at the bottom of the skillet when adding liquids; they enhance the dish’s flavor.
Feel free to customize the recipe by experimenting with different cheeses, spices, or herbs.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Ensure the dish cools completely before storage.
This dish can also be frozen for up to 3 months. Let it cool completely and store it in an airtight container.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 26g
Cholesterol: 65mg