Thirty Minute Skillet Lasagna

As most of you know, I am at a time in my life where the less time it takes to make dinner the better.  This recipe was shared by someone in one of my facebook groups as something she wanted to try but hadn't made yet.  I had all the ingredients, so I got to work.  I've gotten into the habit of browning my meat on Saturdays and putting it in the freezer so I don't have to do it during the week.  So this was really twenty minute skillet lasagna for me.  I'll include the recipe since I don't know where she found it.

1 can 28 ounce petite diced tomato (or diced tomato)
water
1 8 oz can tomato sauce
1 tbsp EVOO
5 cloves garlic minced (I used garlic powder, about 1/8 tsp for each clove so 5/8 tsp)
1/4 tsp red pepper flakes
1 pound hamburger
garlic salt and freshly ground black pepper
5 tbsp freshly chopped Italian herbs like parsley, oregano, basil, thyme divided (I used dried herbs, mainly 4 tsp Italian seasoning and 1/2 tsp garlic powder)
8 ounces pasta (I used whole wheat spirals)
1 cup shredded mozzarella
1/2 cup plus 2 tbsp grated Parmesan cheese (I used the cheap stuff.  I didn't use freshly grated and I did not use the 2 tbsp cheese)
1 cup ricotta cheese (I did not use this)

Pour can of tomatoes with juice into a one quart measuring bowl.  Add water until it measures four cups (this was barely any water, maybe 1/2 cup).  Stir in tomato sauce and set aside.  Heat a large skillet (I used a 5 qt dutch oven type pan, not a skillet) over medium heat.  Add olive oil.  Throw in garlic and red pepper flakes and cook and stir for about a minute.  Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs (or 4 tsp Italian seasoning in my case).  Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes (15 minutes for me).  Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, Italian seasoning and 1/2 tsp garlic if desired.  *I didn't do any of this at the end.  Dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Here it is initially before stirring.  There's not much liquid in there but it started to simmer and I followed the directions and it worked great.  

It's done but I haven't added any cheese to it yet.

 After the cheese is added.  It reminded me of mac and cheese with tomatoes. 

Here is the finished product all ready to consume.  

I really liked this dish.  It seemed to be the epitome of comfort food.  The seasonings were great for me.  My husband said something like, 'It's fine,' which means he didn't really like it.  Apparently it was too bland for him.  Oh well.  And oh well for me too since I'm going to stop eating pasta at the new year.  It might work to just make the sauce but it really isn't that saucy so I don't know if I'll bother, especially since my husband didn't like it much.  But if you want an easy tomato/pasta dish that is not just spaghetti, here is something to try.