Skillet Lasagna

Pan seared garlic and carrots with spinach added to a rich and flavorful creamy mozzarella marinara sauce with ziti pasta.  Pan tossed with parmesan cheese and herbs to give a robust lasagna flavor.  A truly simple dish to make for dinner or to serve for a dinner party with a glass of wine.  This recipe will become a family favorite.
Course Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 16 ounces ziti pasta
  • 1 tablespoon olive oil
  • 2 carrots, peeled, finely chopped
  • 4 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1/2 cup vegetable broth
  • 2 tablespoons dried parsley
  • 1 tablespoon fire roasted tomato seasoning (or sun-dried tomatoes), optional to taste
  • 1 tablespoon butter
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (more to taste)
  • 1/2 cup half & half
  • 1 cup ricotta cheese
  • 1/4 cup finely grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 4 cups fresh baby spinach


  • Fill a large pot with water and cook pasta to al dente according to package directions.  Drain and toss lightly with olive oil.
    In a large braiser pan, heat 1 tablespoons oil over medium-low heat.
    Add finely chopped carrots. Cook about 2 minutes.  
    Add minced garlic and cook 1 minute.
    Stir in 24 ounces marinara sauce, red pepper flakes, sun-dried tomato seasoning, basil, parsley, pepper, and butter.  
    Simmer for 10 minutes stirring occasionally.
    Stir in stock/broth and half & half. Occasionally stir for 3 minutes.
    Stir in ricotta cheese and stir well.
    Add shredded mozzarella cheese and parmesan cheese.  Stir until melted.
    Fold in fresh spinach, combining everything well.
    Cook for 5 minutes.
    Stir in pasta and toss well.
    Top with parmesan cheese, if desired.


  • Serve with crusty french bread or garlic bread.
  • If serving leftovers, add extra milk at the time of reheating.