Preheat broiler. Cook pasta according to package directions. Drain and set aside.
A hot and bubbling cheesy lasagna simmers on the stove top, broils in the oven and comes to the table, all in the same cast-iron skillet.
Servings and Ingredients
|3 oz. (1½ cups) dry Hy-Vee farfalle bow ties pasta|
|3 tbsp. Hy-Vee Select extra virgin olive oil|
|1 small onion, chopped|
|1 (8-oz) pkg. cremini mushrooms, chopped|
|1 small zucchini, sliced|
|1 small yellow summer squash, sliced|
|½ c. green bell pepper, chopped|
|2 clove(s) garlic, minced|
|½ tsp. Hy-Vee kosher sea salt|
|1 (24-oz) jar Hy-Vee three-cheese marinara sauce|
|1 (8-oz) pkg. Hy-Vee shredded mozzarella cheese (2 cups)|
|1 oz. Asiago cheese, shredded, (¼ cup)|
|2 tbsp. snipped fresh basil|
Things To Grab
- 12-inch cast-iron skillet
Heat olive oil over medium heat in a 12-in. cast-iron skillet. Add onion, mushrooms, zucchini, summer squash, bell pepper, garlic and salt. Cook and stir for 5 minutes. Add marinara sauce and pasta; stir to combine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with cheeses.
Place skillet in oven. Broil 4 in. from heat for 3 minutes or until cheese is bubbly. Sprinkle with basil before serving.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 25mg
- Sodium: 840mg
- Total Carbohydrates: 28g
- Protein: 16g