This easy skillet lasagna recipe brings together classic lasagna flavors in a one-pan pasta dish. Made with penne, ground beef, marinara sauce, and a creamy cheese mixture, it’s a quick and convenient weeknight dinner. No layering or baking trays required—just a simple stovetop method followed by a short bake. Perfect for family meals, meal prep, or potlucks, this baked pasta recipe delivers hearty flavor with minimal effort.

This skillet lasagna delivers all the classic flavors of traditional lasagna—rich meat sauce, creamy cheese filling, and gooey melted cheese—without the layering or lengthy baking. Made with penne pasta and a flavorful cheese blend, this one-pan meal is perfect for busy weeknights.

Ingredients

Cheese Filling

10 oz Queso Fresco (Ranchero cheese), crumbled
1 Tbsp sour cream
1 egg
4 oz mozzarella cheese (1 cup shredded)
2 Tbsp chopped parsley
1 tsp garlic salt

Pasta and Topping

1 lb penne pasta
1 cup reserved pasta water
2 oz cheddar cheese (1/2 cup shredded)
2 oz mozzarella cheese (1/2 cup shredded)

Meat Sauce

1 lb lean ground beef (90/10 or 85/15)
1 medium onion, diced
1 tsp granulated sugar
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp ground cumin
1/8 tsp ground black pepper
24 oz marinara sauce (store-bought or homemade)

Instructions

Cook Pasta:
Bring a large pot (5-quart) of water to a boil. Add 1 tablespoon of salt and cook the penne pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
Make the Meat Sauce:
In a large, deep, oven-safe skillet, cook ground beef and diced onion over medium-high heat until the meat is browned and the onion is soft, about 5–8 minutes. Drain any excess fat.
Season and Simmer:
Add sugar, oregano, salt, cumin, and pepper to the meat. Stir in the marinara sauce and bring to a simmer, then remove from heat.
Prepare Cheese Mixture:
In a medium bowl, mix together the crumbled Queso Fresco, sour cream, egg, shredded mozzarella, parsley, and garlic salt until fully combined.
Combine Ingredients:
Stir the cheese mixture into the meat sauce. Add the cooked penne pasta and mix well. Pour in reserved pasta water as needed for a creamier texture (start with 1/2 cup).
Top and Bake:
Smooth the surface of the mixture in the skillet. Sprinkle the top with shredded cheddar and mozzarella. Bake at 350°F for 20 minutes, or until the cheese is melted and the center is hot and bubbling.

Tips

Don’t skip the pasta water: It helps loosen the sauce and create a silky texture.
Use an oven-safe skillet: So you can go straight from stovetop to oven without transferring.
Pre-shred your cheese: Freshly shredded cheese melts better than pre-packaged.

Variations and Substitutions

Pasta swap: Try rigatoni or fusilli if penne isn’t available.
Cheese options: Substitute ricotta for Queso Fresco, or use cottage cheese for a lighter filling.
Add veggies: Sauté chopped spinach, mushrooms, or zucchini with the meat for extra nutrients.
Make it spicy: Add crushed red pepper flakes or a dash of hot sauce to the meat sauce.

FAQs

Can I use a different type of pasta?
Yes. Any short pasta that holds sauce well—like rotini or rigatoni—works great.

Can I make this ahead?
Yes, assemble everything ahead of time and refrigerate for up to 1 day. Bake just before serving.

Is this freezer-friendly?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before reheating.

Serving Suggestions

Serve with a side salad or garlic bread.
A simple steamed veggie like broccoli or green beans balances out the richness.
Add a sprinkle of fresh basil or red pepper flakes before serving for added flavor.

Why You’ll Love This Recipe

No layering required: All the lasagna flavors with half the effort.
Family-friendly: A hit with kids and adults alike.
One-pan meal: Easy cleanup and perfect for weeknights.
Customizable: Works with different cheeses, sauces, and add-ins.