A cozy, one-pot take on classic lasagna — rich, comforting, and perfect for nights when you want big flavor without layering a whole pan.
Ingredients
- Ground beef
(about 36 oz / ⅔ of a standard 48 oz package) - Pasta – 16 oz (any short pasta works well)
- Minced garlic – 4 tablespoons
- Yellow onion – 2 small, diced
- Green bell peppers – 2, diced
- Diced tomatoes – 2 cans
- Pasta sauce – 1 24oz jar
- Heavy cream – 1 cup
- Water – 2 cups
- Mozzarella cheese – 2½–3 cups, shredded
- Parmesan cheese – 1½ cups, grated
- Ricotta cheese – for topping
- Olive oil – for sautéing
- Salt & pepper – to taste (add Italian seasoning or red pepper flakes if you like)
Instructions
- Bring a pot of salted water to a boil and cook pasta just until slightly tender. Drain and set aside.
- Sauté the vegetables
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion, green pepper, and garlic. Sauté until softened and fragrant.
3. Brown the beef
Add the ground beef to the pot. Season with salt and pepper (and any additional seasonings you like). Cook until browned and fully cooked through.
4. Build the soup base
Stir in the diced tomatoes, heavy cream, water, and pasta sauce. Mix well until everything is combined.
5. Simmer
Add the par-boiled pasta to the pot. Bring to a gentle simmer and let cook for about 10 minutes, allowing the flavors to come together.
6. Add the cheese
Stir in the mozzarella and parmesan until melted and creamy.
7. Serve
Ladle into bowls and top each serving with a generous spoonful of ricotta.
Notes & Tips
- Soup thickens as it sits — add water or broth when reheating.
- Italian sausage works great as a swap.
- Keeps well in the fridge for 3–4 days.