One-Pot Wonders

One-Pot Pasta Inspired by Lasagne

by:
May  6, 2019
Author Notes

Love the One-Pot Pasta format but live with a meat eater. To meet the wishes of others, I added 4 oz of meat, fresh mozzarella and a crispy breadcrumb topping to mimic the crunchy lasagna top layer. —Purnima

  • Prep time 35 minutes
  • Cook time 20 minutes
  • Serves 2-3
Ingredients
  • 5 ounces Bucatini, strands broken in half
  • 12 ounces halved cherry tomatoes
  • 1 cup thinly sliced onions
  • 2 tablespoons thinly sliced garlic
  • 1 pinch red pepper flakes
  • 1 sprig basil chopped
  • 4 ounces ground beef
  • 6 pieces bocconcini cut in 6 pieces
  • 1 teaspoon kosher salt divided
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • 6 ounces panko breadcrumbs
  • 2 teaspoons canola oil
  • 15 ounces water
In This Recipe
Directions
  1. 1. Heat 1 tsp of canola oil in a large straight-sided skillet, add panko bread crumbs and fry until crisp, approximately 3 minutes. Remove and wipe the pan out.
  2. 2. Heat remaining tsp of canola oil in the skillet, add onions, garlic, and red pepper flakes. Cook on a gentle heat for 3 minutes until onions are soft, add ground beef and a pinch of salt. Cook until meat is no longer pink.
  3. 3. Add pasta, tomatoes, basil (retain a pinch for the end), salt, ground pepper, 1 tbsp of olive oil, and water. Bring to boil over high heat. Reduce heat to medium and boil mixture, stirring frequently until pasta is al dente and water is almost evaporated about 14 minutes.
  4. Take off heat. Season with salt and pepper to taste. Add mozzarella and parmesan and stir gently. Divide among 2-3 bowls, drizzle with remaining olive oil, add toasted bread crumbs, remaining chopped basil, and serve.

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