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cast iron pan of homemade hamburger helper lasagna
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Hamburger Helper Lasagna

A quick and easy, one pan dinner. Mafalda pasta with ground beef, in a tomato cheese sauce, cooked in a skillet.
Prep Time5 mins
Cook Time20 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Author: Erin

Ingredients

  • 1 lb ground beef
  • 2 cups chicken stock
  • 3 oz can tomato paste
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp sugar
  • 2 cups milk
  • pinch salt and pepper to taste
  • 2 1/2 cups dry uncooked mafalda pasta or broken up lasagna pasta pieces
  • 1/4 cup cheddar cheese shredded off block
  • 1/4 cup mozzarella or Monterrey jack cheese shredded off block

Instructions

  • In a deep skillet, brown hamburger.
  • Add  2 cups chicken stock, 3 oz tomato paste, tsp onion powder, 1/2 garlic powder, 1 tsp dried oregano, 1/2 tsp dried basil 1/4 tsp sugar, and salt and pepper to taste. (Might not need salt.) Stir to dissolve tomato paste and mix seasonings.
  • Bring to a simmer on high heat for 5 minutes; it needs to reduce by about half.
  • Reduce heat to low. Add 2 cups milk and mafalda pasta. Simmer, covered, on low about 6-7 minutes for al dente, or according to pasta package time. Do not overcook it, and do not use higher than medium low heat, as this can curdle the milk.
  • When the pasta is done, remove from heat. Stir in one cup total shredded cheese (blend of cheddar and mozzarella or Monterey jack) until melted. Serve immediately.

Notes

  • Any pasta shape can be used, but Mafalda is the pasta that the boxed Hamburger Helper Lasagna uses. Breaking regular lasagna sheets into 1 inch pieces resembles the pasta also. 
  • Ground beef can be adjusted from anywhere between one half pound to 1 1/2 pounds. 
  • While boiling the stock, tomato paste and spices on medium-high/high heat, the liquid level will reduce and condense; this is normal and necessary to concentrate the flavors. 
  • Use any blend of cheddar, Monterrey Jack, mozzarella, or like cheese to a combined total of 1 cup shredded cheese. 
  • Before adding milk and uncooked pasta, remove the pan from the burners surface to avoid boiling the milk. Stir the milk and pasta, and return to burner to simmer on medium low until pasta is al dente. 
  • Lastly, remove from heat and stir in shredded cheese until smooth and combined. 
  • Salt and pepper to taste (optional).