Speedy Pasta in a Pan

• July 23, 2014  |
• by Kirstin Uhrenholdt

Although this isn’t really lasagna, the concept is the same: layers of noodles, with cheese and sauce in between. But instead of spending four hours making sauces, boiling pasta, and layering this and that — not to mention washing all those dishes — this will only take you about thirty minutes to make, and your kids won’t have to wash the pan after they have licked it clean.

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YOU NEED

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 14-ounce can organic, diced tomatoes, undrained
1 tablespoon each chopped fresh basil and oregano
1 pound fresh or defrosted frozen cheese ravioli
1/2 cup freshly grated Parmesan cheese
3 cups tomato sauce, homemade or store-bought
8 slices fresh mozzarella, or 3 cups shredded mozzarella

TO MAKE 4-6 SERVINGS

Heat a large nonstick pan and drizzle in the olive oil. Over medium heat, sauté the onion and garlic until golden.

Add the diced tomatoes, basil, and oregano. Stir and simmer for 5 minutes. Remove half the tomato mixture. Top the tomatoes in the pot with a layer of uncooked ravioli, then a sprinkling of Parmesan cheese, a cup of the tomato sauce, and the remaining tomato mixture. Nestle the last raviolis into the pan, topping with the tomato sauce and the mozzarella. Cover the pan with a lid or a layer of foil and simmer over low heat for 15 minutes.

Let the dish relax off the heat for a few minutes, just so all the excited ju­ices can calm down. Serve with pride straight out of the pan. ­­­