One Pan Lasagna Meatball Skillet

One Pan Lasagna Meatball Skillet proves that classic comfort food doesn’t have to mean complicated cooking. With searches for “one-pan dinners” up over 80% in recent years—especially Italian-inspired skillet meals—it’s clear that home cooks want bold flavor without the mountain of dishes.

The misconception? That a rich, lasagna-style dinner requires hours of layering, multiple pots, and serious cleanup. This recipe changes that completely. Juicy homemade meatballs simmer directly in a robust marinara sauce, tender pasta cooks right in the same skillet, and everything is finished with a generous layer of melted, bubbly cheese.

The result is all the saucy, cheesy, satisfying goodness of traditional lasagna—without the effort. Hearty, comforting, and ready with minimal cleanup, this One Pan Lasagna Meatball Skillet delivers maximum flavor in the simplest way possible.

Ingredients List: The Building Blocks of Skillet Lasagna Magic

The magic of this One Pan Lasagna Meatball Skillet lies in its simplicity and the way all the flavors meld together as it cooks. Here’s what you’ll need to create 4-6 hearty servings.

For the Meatballs:

• 1 pound ground beef (80/20 or 85/15): The fat content ensures juicy, flavorful meatballs.
  • Substitution: Ground pork, ground turkey, or a mix of beef and pork.
• ½ cup Italian breadcrumbs: Adds texture and helps bind the meatballs.
  • Substitution: Panko breadcrumbs or gluten-free breadcrumbs.
• ¼ cup grated Parmesan cheese: Adds savory, nutty depth.
• 1 large egg, lightly beaten: The binder.
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

For the Skillet:

• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce (or 3 cups homemade): Choose a high-quality sauce for best results.
  • Substitution: Crushed tomatoes with Italian seasoning.
• 2 cups water or low-sodium chicken broth: Helps cook the pasta.
• 8 ounces broken lasagna noodles or mafalda pasta: Broken lasagna noodles work perfectly; mafalda (mini lasagna) is even better.
  • Substitution: Any short pasta like cavatappi or shells.
• 1 cup ricotta cheese: For that classic lasagna creaminess.
  • Substitution: Cottage cheese (blended smooth) or mascarpone.
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Timing: Your Investment in Skillet Perfection

Here’s the timeline for this recipe, showing you just how quick and achievable this one-pan wonder can be.

• Prep Time: 15 minutes (mixing meatballs, chopping onion).
• Cook Time: 30-35 minutes.
• Total Time: Approximately 45-50 minutes. This is 40% faster than making traditional lasagna, which typically requires over an hour of prep and baking time, plus multiple pots and dishes.

Step-by-Step Instructions: The Path to Skillet Lasagna Glory

Follow these steps, and you’ll be rewarded with the most glorious, cheesy One Pan Lasagna Meatball Skillet.

Step 1: Form the Meatballs

In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, oregano, basil, salt, pepper, and fresh parsley. Mix gently with your hands until just combined—be careful not to overmix, which can make meatballs tough. Roll the mixture into 1½-inch meatballs (about 16-20 meatballs).

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and cook for 5-7 minutes, turning occasionally, until browned on all sides. The meatballs don’t need to be cooked through at this point. Remove them to a plate and set aside.

Step 3: Sauté the Aromatics

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 4: Add the Sauce and Liquid

Pour in the marinara sauce and water (or broth). Stir to combine, scraping up any browned bits from the bottom of the pan—those bits are pure flavor!

Step 5: Add the Pasta

Stir in the broken lasagna noodles, making sure they’re submerged in the liquid as much as possible. Bring to a simmer.

Step 6: Return the Meatballs

Nestle the browned meatballs back into the skillet, pushing them down into the sauce.

Step 7: Simmer

Cover the skillet, reduce heat to low, and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. If the skillet seems dry before the pasta is done, add a splash more water or broth.

Step 8: Add the Cheese

Remove the lid. Dollop spoonfuls of ricotta cheese over the top of the skillet. Sprinkle evenly with the shredded mozzarella and grated Parmesan.

Step 9: Final Melt

Cover the skillet again and cook for 3-5 minutes, until the cheese is melted and bubbly. For a golden top, you can place the skillet under the broiler for 1-2 minutes (if your skillet is oven-safe).

Step 10: Rest and Garnish

Remove from heat and let the skillet rest for 5-10 minutes. This allows the dish to set and makes serving easier. Garnish with fresh basil or parsley before serving.

Nutritional Information: What the Data Says

Here is the average nutritional profile for one serving of this One Pan Lasagna Meatball Skillet (based on 6 servings).

*Percent Daily Values are based on a 2,000 calorie diet.

As the data shows, this is a hearty, satisfying meal. It’s high in protein and provides good amounts of calcium from the cheese, making it a well-rounded comfort food dinner.

Healthier Alternatives for the Recipe

This classic comfort food can be lightened up without sacrificing flavor. Here are data-driven modifications.

• Leaner Meatballs: Use ground turkey or chicken instead of beef. Add a tablespoon of olive oil to the mixture to maintain moisture.
• Lighter Cheese: Use part-skim mozzarella and ricotta, and reduce the amount of Parmesan.
• More Vegetables: Add a cup of fresh spinach when you add the cheese, letting it wilt into the hot skillet. Diced zucchini or mushrooms can also be added with the onions.
• Whole Wheat Pasta: Use whole wheat lasagna noodles or pasta for added fiber.
• Lower Sodium: Use low-sodium marinara sauce and go light on added salt. The Parmesan provides plenty of savory flavor.
• Gluten-Free Version: Use gluten-free lasagna noodles and gluten-free breadcrumbs.

Serving Suggestions: Elevate the Experience

While this skillet is a complete meal on its own, here are ideas to round it out.

• Garlic Bread: Serve with warm, crusty garlic bread to soak up every last drop of sauce.
• Simple Salad: A crisp green salad with lemon vinaigrette balances the richness perfectly.
• Roasted Vegetables: Add a side of roasted broccoli, asparagus, or zucchini for extra nutrients.
• Wine Pairing: A medium-bodied Chianti, Sangiovese, or Montepulciano pairs beautifully with the tomato-based sauce and meatballs.
• Extra Cheese: Offer additional Parmesan and red pepper flakes at the table for those who want more.

Common Mistakes to Avoid

Even experienced cooks can fall into these traps. Here’s what to watch out for.

• Overmixing the Meatballs: This is the number one cause of tough, dense meatballs. Mix gently until just combined.
• Not Browning the Meatballs: Browning adds deep, savory flavor. Don’t skip this step!
• Adding Too Much Liquid: You want enough to cook the pasta, but not so much that the dish becomes soupy. Start with the recommended amount and add more if needed.
• Not Stirring Occasionally: Stirring prevents the pasta from sticking to the bottom of the pan and ensures even cooking.
• Skipping the Rest: Letting the skillet rest for 5-10 minutes after cooking allows the dish to set and makes serving much easier.

Storing Tips for the Recipe

Proper storage ensures you can enjoy this comforting dish for days.

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better.
• Reheating: Reheat individual portions in the microwave, or reheat the entire skillet in a 350°F oven for 15-20 minutes.
• Freezing: This dish freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
• Meal Prep: Make a double batch and freeze half for an easy meal on a busy night.

Conclusion

In just 45 minutes with only one pan, you can create a lasagna-inspired dinner that’s hearty, cheesy, and completely satisfying. With its juicy meatballs, tender pasta, rich marinara, and three kinds of cheese, this One Pan Lasagna Meatball Skillet is the ultimate comfort food for busy weeknights.

Now it’s your turn to create this skillet masterpiece! Brown those meatballs, stir in the pasta, and get ready to enjoy the easiest lasagna of your life. We’d absolutely love to hear how it turned out—leave a comment below with your experience, rating, or any creative twists you tried. And if you crave more easy and delicious one-pan dinners, don’t forget to subscribe to our newsletter so you never miss a post!

FAQs

Q1: Can I use frozen meatballs instead of making my own?
Absolutely! Frozen meatballs work great for an even quicker version. Use about 16-20 frozen meatballs and skip the browning step—just add them directly to the sauce and simmer as directed.

Q2: What type of pasta works best for this recipe?
Broken lasagna noodles are traditional, but mafalda pasta (mini lasagna noodles) is even better. Short pastas like cavatappi, shells, or rigatoni also work beautifully.

Q3: Can I make this recipe in advance?
You can prepare the meatballs and sauce ahead of time, but it’s best to cook the pasta fresh. Alternatively, you can make the entire skillet and reheat gently, though the pasta will continue to soften.

Q4: Can I add other cheeses?
Absolutely! Try adding provolone, fontina, or even a dollop of pesto with the ricotta for extra flavor.

Q5: Is this skillet oven-safe?
If you’re using an oven-safe skillet like cast iron or stainless steel, you can finish it under the broiler for a golden cheese top. Just check your skillet’s handle—some have plastic handles that aren’t oven-safe.

One Pan Lasagna Meatball Skillet

Print Recipe

This One Pan Lasagna Meatball Skillet proves that classic comfort food doesn’t have to mean complicated cooking. With searches for “one-pan dinners” up over 80% in recent years—especially Italian-inspired skillet meals—it’s clear that home cooks want bold flavor without the mountain of dishes. The misconception? That a rich, lasagna-style dinner requires hours of layering, multiple pots, and serious cleanup. This recipe changes that completely. Juicy homemade meatballs simmer directly in a robust marinara sauce, tender pasta cooks right in the same skillet, and everything is finished with a generous layer of melted, bubbly cheese. The result is all the saucy, cheesy, satisfying goodness of traditional lasagna—without the effort. Hearty, comforting, and ready with minimal cleanup, this skillet delivers maximum flavor in the simplest way possible.

• Total Time: 50 minutes
• Yield: 4-6 servings

Ingredients

For the Meatballs:

• 1 pound ground beef (80/20 or 85/15)

• ½ cup Italian breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 large egg, lightly beaten

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons fresh parsley, chopped

For the Skillet:

• 2 tablespoons olive oil, divided

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 (24-ounce) jar marinara sauce (or 3 cups homemade)

• 2 cups water or low-sodium chicken broth

• 8 ounces broken lasagna noodles or mafalda pasta

• 1 cup ricotta cheese

• 1½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil or parsley, for garnish

Instructions

1. Form the meatballs: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, oregano, basil, salt, pepper, and fresh parsley. Mix gently with your hands until just combined—be careful not to overmix, which can make meatballs tough. Roll the mixture into 1½-inch meatballs (about 16-20 meatballs).

2. Brown the meatballs: Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and cook for 5-7 minutes, turning occasionally, until browned on all sides. The meatballs don’t need to be cooked through at this point. Remove them to a plate and set aside.

3. Sauté the aromatics: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4. Add the sauce and liquid: Pour in the marinara sauce and water (or broth). Stir to combine, scraping up any browned bits from the bottom of the pan—those bits are pure flavor!

5. Add the pasta: Stir in the broken lasagna noodles, making sure they’re submerged in the liquid as much as possible. Bring to a simmer.

6. Return the meatballs: Nestle the browned meatballs back into the skillet, pushing them down into the sauce.

7. Simmer: Cover the skillet, reduce heat to low, and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. If the skillet seems dry before the pasta is done, add a splash more water or broth.

8. Add the cheese: Remove the lid. Dollop spoonfuls of ricotta cheese over the top of the skillet. Sprinkle evenly with the shredded mozzarella and grated Parmesan.

9. Final melt: Cover the skillet again and cook for 3-5 minutes, until the cheese is melted and bubbly. For a golden top, you can place the skillet under the broiler for 1-2 minutes (if your skillet is oven-safe).

10. Rest and garnish: Remove from heat and let the skillet rest for 5-10 minutes. This allows the dish to set and makes serving easier. Garnish with fresh basil or parsley before serving.

Notes

• Don’t Overmix the Meatballs: This is the number one cause of tough, dense meatballs. Mix gently until just combined.

• Browning is Essential: Browning the meatballs adds deep, savory flavor. Don’t skip this step!

• Pasta Options: Broken lasagna noodles are traditional, but mafalda pasta (mini lasagna noodles) is even better. Short pastas like cavatappi, shells, or rigatoni also work beautifully.

• Frozen Meatballs: For an even quicker version, use about 16-20 frozen meatballs and skip the browning step—just add them directly to the sauce and simmer as directed.

• Add Vegetables: Add a cup of fresh spinach when you add the cheese, letting it wilt into the hot skillet. Diced zucchini or mushrooms can also be added with the onions.

• Make it Gluten-Free: Use gluten-free lasagna noodles and gluten-free breadcrumbs.

• Leaner Option: Use ground turkey or chicken instead of beef. Add a tablespoon of olive oil to the mixture to maintain moisture.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better.

• Freezing: This dish freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers. Thaw overnight before reheating.

• Skillet Safety: If finishing under the broiler, ensure your skillet is oven-safe (cast iron or stainless steel) and that the handle doesn’t have plastic components.

• Author: By juicymeatrecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Bowl Meal, Dinner, Lunch, Main Course
• Method: Broil, Skillet, Stovetop
• Cuisine: Italian-American
• Diet: None Selected