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Ingredients

½ pound ground beef ½ (28 ounce) jar spaghetti sauce 1 (14.5 ounce) can diced tomatoes ½ onion, chopped 1 clove garlic, minced 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon black pepper 2 cups dried malfada noodles 1 cup shredded mozzarella cheese

Nutrition Info

472.1 calories carbohydrate: 43.8 g cholesterol: 73.9 mg fat: 19.3 g fiber: 6.5 g protein: 29 g saturatedFat: 8.4 g servingSize: - sodium: 1802.8 mg sugar: 16.9 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.

3 servings

This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!