Skillet Lasagna


Heat the marinara in a large skillet over medium heat until it bubbles and is heated through.

Add the cooked fettuccine to the sauce in the skillet, using tongs to coat the pasta with the sauce.

Add desired additions.

Spoon the ricotta over the pasta, dropping it here and there, stirring gently to partially incorporate.

Remove from the heat and cover the skillet to melt the cheese for a minute or two.

Toss a salad and dinner is ready!


3 cups Marinara in Minutes
12 ounces fettuccini, cooked al dente
1 cup ricotta cheese

optional additions:
minced fresh parsley or basil
handful of fresh spinach leaves
6 ounces cooked Italian sausage
Parmesan cheese

Recipe by:

April Hamilton