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Friday, February 17, 2017

Skillet Meatball Lasagna

Yum

Think lasagna, spaghetti and meatballs, and pizza all combined into something that leaves you feeling so completely satisfied that there's just no way it can also be a healthy meal for your family to enjoy! Substituting ground beef for ground turkey (if you're making your own meatballs) and penne pasta for organic gluten-free brown rice penne pasta, this recipe will get two-thumbs up from your family and friends!

Ingredients:

- 1 tsp. olive oil
- 2 cloves garlic, diced
- 2 tsp. Italian dry seasoning
- 1/8 tsp. crushed red pepper flakes (more if you like spice)
- 1, 14 oz. can crushed tomatoes
- 1, 14.5 oz. can diced tomatoes
- 32 ounces organic vegetable broth
- 1, 16 oz. package penne pasta (I used Organic gluten-free brown rice pasta)
- 16 oz. mini meatballs (you can buy these frozen, pre-made, or make homemade. Mine were homemade from ground turkey. If you buy frozen, thaw before using.)
- 1 cup shredded mozzarella cheese
- 1/4 cup ricotta cheese (optional)
- 3 Tbs chopped fresh cilantro

Heat olive oil in a large deep, oven-proof, skillet over medium heat. Add garlic, Italian seasoning, and crushed red pepper flakes; cook for 1 minute. Stir in crushed tomatoes, diced tomatoes, and vegetable broth; and bring to a low boil. Add pasta and cook until pasta is done (about 12 minutes). Preheat broiler to high. Add pre-made meatballs to skillet and sprinkle with mozzarella and ricotta, and broil for about 5 minutes or until cheese melts and starts to become golden. Garnish with cilantro and serve. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

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