Updated: May 4
All the flavors of lasagna in one pot. My favorite part about this dish is that you don’t have to spend time layering!
Prep Time: 0 - 5 minutes Cook Time: 30 minutes
Serving Size: about 6
1 lb Ground Venison
1/2 Yellow Onion, diced
2 Cloves Garlic, minced
3.5 cups Water
24 oz Marinara
15 oz. Ricotta
1 cup Spinach, packed
8 oz. pkg Mozzarella Pearls
1 16 oz package Mafalda or Farfelle pasta
Salt & pepper to taste
1 tsp Italian season
1/2 tsp garlic powder
1/2 tsp paprika
1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
In a large pot on medium high heat, add oil, onion and venison. Season with salt and pepper to taste, then add the other seasonings. Cook until venison is just browned, breaking it up into smaller pieces as it cooks.
Add garlic and cook for one minute.
Add in the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente, about 16 minutes.
Stir in the mozzarella balls, spinach and 3/4 of the ricotta. Cook until spinach is wilted.
Place spoonfuls of ricotta around the top of the dish, cover and allow to melt, approximately two minutes.
Serve immediately, garnished with parsley, if desired.