30 MINUTE 3-CHEESE LASAGNA SKILLET

From http://www.dashrecipes.com/recipes/contributors/the-simple-kitchen/lasagna-skillet.html

INGREDIENTS:
2 Tbsp extra virgin olive oil
1 lb 93% lean ground beef
3 cloves garlic, minced or pressed
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried rosemary
16-oz box Campanelle pasta
 2 (14.5-oz) cans diced tomatoes, no salt
3 cups water
4-oz shredded fresh Parmesan cheese
8-oz fresh mozzarella cheese, sliced into 5 pieces
4-oz whole ricotta cheese
1/4 cup fresh basil, chopped

 DIRECTIONS:

1. In a large oven safe skillet over medium-high heat, warm oil. Add beef, garlic, salt, pepper, oregano, basil, and rosemary. Stir to combine. Allow meat to brown, stirring occasionally. About 7 minutes.

2. Preheat oven to broil.

3. Add pasta, tomatoes and water to skillet. Stir until well combined and pasta is submerged. Cover and cook until pasta is al dente, stirring occasionally. About 7-8 minutes.

4. Remove from heat and stir in Parmesan cheese. Place a mozzarella slice in the center of the skillet and the 4 remaining evenly around the skillet. Dollop the ricotta in the spaces between the mozzarella. Place skillet in oven until mozzarella cheese is golden brown and bubbly. About 3-5 minutes.

CAUTION SKILLET IS HOT!!! Use a pot holder to remove from oven. Sprinkle with fresh basil and serve.