halfbakedharvest4.2
Simple Skillet Pesto Cheese Lasagna Roll Ups.
A great way to use pantry staples and frozen meat, AND...put a quick family-style dinner together in no time!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F.2. Heat the olive oil in a large, oven safe skillet. When the oil shimmers, add the ground meat and brown all over, about 5 to ⏱️ 8 minutes. Reduce the heat to low, add the bell pepper, garlic, oregano, thyme, fennel, crushed red pepper flakes, and a pinch each of salt and pepper. Cook ⏱️ 5 minutes, until fragrant. Reduce the heat to low. Add the tomatoes and simmer ⏱️ 10 minutes or until the sauce thickens slightly.3. Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.4. In a medium bowl, combine the ricotta, fontina, 1/2 cup pesto, and sun-dried tomatoes.5. To assemble, spoon about 2 tablespoons of the cheese mix down the length of the noodle. Roll into a coil and place each seam-side down in the skillet as you go, snuggling the roll into the sauce. Repeat with remaining noodles. Drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.6. Transfer the skillet to the oven and bake ⏱️ 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool ⏱️ 5 minutes before serving. Serve with fresh basil and thyme, if desired. Enjoy!
garlic, minced or grated2 clovesmozzarella, torn4 ounces
Nutrition Facts
calories
608 kcal
serving Size
1 serving
protein Content
46 g
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