Hamburger Helper Lasagna
Mafalda pasta with ground beef, in a tomato cheese sauce, cooked in one convenient skillet- just like the boxed brand you grew up with! Recipe can be doubled for a large family size dish.
Ingredients
- 1/2 lb ground beef
- 2 cups chicken stock
- 3 oz tomato paste
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sugar
- 2 cups milk
- 2 1/2 cups dry uncooked mafalda pasta (or broken up lasagna pasta pieces)
- 1/4 cup cheddar cheese (shredded off block, not pre shredded )
- 1/4 cup Parmesan, Monterey jack, or mozzarella cheese (shredded off block, not pre shredded )
- salt and pepper to taste (see recipe notes below on salt )
Directions
- 1
In a deep skillet: sauté ground beef (1/2 lb.) on medium high heat until browned. Drain grease if necessary.
- 2
To the same pan, still on medium high heat: pour in the chicken stock (2 cups), tomato paste (3 oz. or half of a small can), onion powder (1 tsp.), garlic powder (1/2 tsp.), dried oregano (1 tsp.), dried basil (1 tsp.) sugar (1/2 tsp.), and salt (1/2 tsp.-see note on salt) and pinch of pepper to taste.
- 3
Stir broth, tomato paste and seasonings until well blended and increase heat to high for 5 minutes until the liquid has reduced by almost half.
- 4
Reduce heat to low, and temporarily remove the pan from the burner to stop the simmer. Add the dry, uncooked Mafalda pasta (2 1/2 cups), give a slight stir, followed by 2 cups milk. Do not overcook it, and do not use higher than medium low heat, as this can curdle the milk.
- 5
Once the milk has been added, give a quick stir and return the skillet to the burner.
- 6
Simmer, covered, on low heat about 6-7 minutes for al dente, or according to pasta package time. (See note on pasta cooking time.)
- 7
When the pasta is done, remove lid and skillet from heat. Stir in shredded cheese (1/2 cup total- a blend of cheddar and Parmesan, mozzarella or Monterey jack) until melted.
- 8
Serve immediately, and enjoy.