Description
This Skillet Ravioli Lasagna is a quick and delicious one-pan meal combining tender cheese ravioli with a savory ground turkey marinara sauce, layered with a creamy cheese mixture and melted mozzarella. Ready in just 35 minutes, it’s perfect for a comforting weeknight dinner that mimics the flavors of classic lasagna without the fuss of layering noodles.
Ingredients
Meat and Vegetables
- 1 lb ground turkey
- 1 red bell pepper, small diced
- 1 small onion, diced
Cheese Mixture
- 1 ¼ cups small curd cottage cheese (or ricotta cheese)
- 1½ to 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
Seasonings and Sauces
- 2-3 garlic cloves, minced
- 1 ½ tsp Italian seasoning
- ½ tsp sea salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ½ tsp garlic powder
- 24 oz jar of marinara sauce
- 1 to 1 ¼ cups chicken broth (vegetable broth can be used)
Pasta
- 20 oz refrigerated cheese ravioli
Garnish (Optional)
- Chopped parsley or basil
Instructions
- Prepare the cheese mixture: In a small bowl, combine the cottage cheese or ricotta, 1 cup of mozzarella, parmesan, minced garlic, Italian seasoning, sea salt, black pepper, red pepper flakes, and garlic powder. Stir well to blend all ingredients and set aside.
- Sauté vegetables and brown the turkey: Heat a large ovenproof skillet over medium-high heat and add a drizzle of olive oil. Once hot, sauté the diced onions and bell peppers until the onions start to soften, about 3-4 minutes. Add the ground turkey, breaking it into smaller pieces, and cook until browned and no longer pink inside, about 5-7 minutes.
- Add marinara and broth: Lower heat to medium and stir in the marinara sauce along with 1 cup of chicken broth. Combine well.
- Simmer and add ravioli: Let the sauce come to a gentle boil, then add the refrigerated cheese ravioli. Stir gently to coat and press the ravioli down into the sauce. If the sauce looks too thick or reduced, add the remaining broth to reach desired consistency.
- Cook ravioli: Allow ravioli to simmer in the sauce for 5 minutes if fresh, or 7-8 minutes if frozen, until al dente.
- Layer cheese mixture: Once ravioli is cooked, spread the prepared cheese and seasoning mixture over the top in a thin, even layer. Then sprinkle the remaining mozzarella (½ to 1 cup) evenly over the cheese layer.
- Broil to finish: Place the skillet under the oven broiler for 4-5 minutes until the cheese is melted, bubbly, and golden brown. Remove and let cool for 5 minutes before serving.
- Garnish and serve: Sprinkle chopped parsley or basil over the top if desired and serve warm.
Notes
- Use an ovenproof skillet to safely transfer from stovetop to oven.
- Adjust seasoning to your preference, especially salt and pepper.
- If using frozen ravioli, increase simmering time to ensure they cook through.
- For a vegetarian version, omit ground turkey and use vegetable broth.
- You can substitute cottage cheese with ricotta for a creamier texture.
- Leftovers store well in the fridge for up to 3 days; reheat gently to preserve cheese texture.
