Preheat broiler. Cook pasta according to package directions. Drain and set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 25mg
- Sodium: 840mg
- Total Carbohydrates: 28g
- Protein: 16g
Daily Values
0%
Iron 10%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 10%