We love a good one-pot or skillet meal. It makes cooking and, most importantly, clean-up incredibly easy, giving us the opportunity to have a tasty meal any night of the week, no matter how busy we are. Plus, this recipe gives us the opportunity to use some ground elk meat from this season's elk hunt.
The game meat-inspired spin on Hamburger Helper takes ground elk meat, combining it with Italian seasonings, pepper, garlic, yellow onions, and marinara for a traditional lasagna taste. The noodles do not have to be precooked, saving you more time and dishes. Toss your noodle of choice into the mixture of meat, marinara, and beef broth, creating the perfect noodle texture. Mozzarella and heavy cream add a creamy consistency to the meat and noodles for a lasagna everyone will want more of!
One-Skillet Elk Burger Helper Lasagna
Ingredients
- 1 pound ground elk
- 1 small yellow onion, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon minced garlic
- 2 cups beef broth
- 2 cups marinara
- ½ cup heavy cream
- 8 ounces of uncooked pasta, Mafaldine, or Cavatappi
- 1-2 cups shredded mozzarella cheese
- Parmesan cheese, for topping
- 1 tablespoon chopped parsley, to garnish (optional)
Recipe Directions
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In a large skillet, brown ground elk meat and onion over medium-high heat. Drain if needed, then add seasonings and minced garlic. Stir until the garlic is fragrant and the seasonings are evenly distributed.
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Add beef broth, marinara, and heavy cream. Stir until combined well, then add uncooked pasta.
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Bring to a boil, then turn the heat down to low. Cook for about 15 minutes or until the pasta is cooked through. Most of the sauce should be absorbed as well. Add the mozzarella and stir until melted.
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Once the cheese is melted, garnish with parsley and serve with parmesan for topping.
READ MORE: 6 Mouthwatering Elk Meat Recipes
