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One Pot Hamburger Helper Lasagna: The Ultimate Comfort Food in 30 Minutes

There’s a certain kind of magic that happens at the intersection of nostalgia and a hectic Tuesday night. You’re craving that deep, comforting flavor of a classic hamburger helper—the one that tastes like childhood—but you also dream of the rich, layered satisfaction of a baked lasagna. The problem? You don’t have the time or the energy for layers, multiple pots, or a long oven bake. That’s exactly where this recipe was born. In my own kitchen, on one of those “what’s for dinner?” evenings, I discovered that by combining a few smart shortcuts with real, flavorful ingredients, you can get the soul-warming taste of lasagna in a single, bubbling skillet. The result is this One Pot Hamburger Helper Lasagna: a creamy, cheesy, and utterly satisfying dish that’s faster than takeout and tastes like a hug in a bowl.

Why You’ll Love This

Weeknight Hero: From stovetop to table in about 30 minutes, with only one pot to wash. It’s the practical answer to busy evenings.
Comfort in a Spoonful: It delivers the iconic, crave-worthy flavors of two beloved classics—hamburger helper and lasagna—in one ingenious dish.
Family-Friendly Gold: This recipe is a proven crowd-pleaser that will have everyone asking for seconds, making dinnertime drama a thing of the past.
Incredibly Adaptable: It’s a perfect blueprint. Swap the protein, change the cheese, or add your favorite veggies to make it your own.

I knew this recipe was a true winner when I served it to my friend’s son, a legendary picky eater whose diet seemed to consist solely of plain pasta and air. With a skeptical glance, he took a tiny bite. Then another. Before I knew it, he’d quietly finished the entire bowl and, with a shy smile, asked if there was more. His mom looked at me as if I’d performed actual magic. Sometimes, the simplest, most honest flavors are the most powerful.

What Makes It Special

This dish works because every ingredient pulls its weight, building layers of flavor quickly and efficiently.

Mafalda Pasta: Often called “mini lasagna noodles,” their ruffled edges are perfect for catching every bit of the savory sauce, giving you that authentic lasagna texture in every forkful.
Chicken Broth (Low Sodium): Using broth instead of just water to cook the pasta infuses the entire dish with a rich, savory depth from the inside out.
Italian Seasoning: This handy blend is the quick flavor secret, delivering the aromatic essence of oregano, basil, thyme, and rosemary in one shake.
The “Brown Bits”: Those caramelized fond left in the pan after browning the beef are pure flavor gold. Deglazing the pan with your liquids incorporates them into the sauce, creating a complex, restaurant-quality taste.

Making It Happen

Begin by heating your large, deep skillet or Dutch oven over medium heat. Add the ground beef, breaking it apart with your spoon. Let it cook undisturbed for a minute to get a good sear, then continue cooking until it’s browned and no pink remains. If you’re using a higher-fat beef, you can drain the excess, but a little left behind adds great flavor.

Next, stir in the chopped onion and minced garlic. The sizzle and immediate aroma are your first clues that delicious things are happening. Season everything with salt, pepper, and that Italian seasoning. Cook, stirring, for a few minutes until the onions turn soft and translucent, and the garlic is fragrant.

Now, for the transformation. Pour in the marinara sauce, the dry mafalda pasta, and the chicken broth. Give everything a good, thorough stir, making sure to scrape up all those delicious browned bits from the bottom of the pan. This is where the flavor builds. Bring the pot to a lively boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 15 minutes. You’ll watch as the pasta soaks up the broth and sauce, swelling to tender perfection and thickening the mixture around it.

Finally, turn off the heat. Sprinkle the shredded mozzarella cheese evenly over the top. Don’t stir it in yet—just let it sit for a minute so the residual heat melts the cheese into a gooey, stretchy blanket. Then, give it one final fold to weave the melted cheese throughout. Garnish with a bright sprinkle of fresh chopped parsley.

You Must Know

Scrape the Fond: Never skip the step of scraping the browned bits (fond) from the pan when adding your liquids. It’s the foundation of your sauce’s flavor.
Simmer, Don’t Boil: Once you’ve added the pasta and liquid, a steady, low simmer is key. A rolling boil can make the pasta mushy and evaporate the sauce too quickly.
Cheese at the End: Adding the cheese off the heat prevents it from becoming greasy or seizing up into a clumpy mess.
Pasta Check: Start checking the pasta for doneness around the 13-minute mark. You want it al dente—tender but with a slight bite.

Serving It Up

Serve this lasagna helper hot, straight from the skillet. A simple side of crisp garlic bread or a light, refreshing green salad with a tangy vinaigrette balances the richness perfectly. For a drink pairing, a chilled, medium-bodied red wine like a Chianti or a simple glass of sparkling water with lemon both work beautifully.

Make It Different

Lighter Twist: Use ground turkey or chicken, and swap the mozzarella for a part-skim variety or a sprinkle of nutritional yeast.
Flavor Boost: Add a pinch of red pepper flakes with the Italian seasoning, or stir in a handful of fresh spinach during the last 2 minutes of cooking.
Veggie-Packed: Sauté diced bell peppers or zucchini with the onions. A cup of rinsed canned lentils can also stretch the meat further.
Cheese Swap: Try a Monterey Jack for creaminess, or a sharp cheddar for a more pronounced cheese flavor. A tablespoon of cream cheese stirred in at the end adds incredible richness.

Keeping It Fresh

Let any leftovers cool to room temperature before transferring them to an airtight container. They will keep in the refrigerator for 3-4 days. To reheat, add a splash of broth or water to a portion in a saucepan over low heat, stirring gently until warmed through. You can also reheat single portions in the microwave, covered, in 60-second intervals, stirring between each. To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Success Tips

For the best texture, avoid over-stirring once the pasta is simmering. An occasional stir is plenty. If your sauce seems to be thickening too fast before the pasta is tender, just add a few more tablespoons of broth or water. Remember, the pasta will continue to absorb liquid as it sits, so a slightly saucier finish in the pot is perfect.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of pasta?
A: Absolutely! Any small, short pasta will work well. Farfalle, penne, rotini, or even small shells are excellent substitutes. The cooking time may vary slightly, so check for doneness a few minutes earlier.

Q: My sauce is too thick. What can I do?
A: No problem. Simply stir in a little extra broth, water, or even a splash of marinara sauce until you reach your desired consistency.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare it and store it as directed. Keep in mind the pasta will soften further upon reheating. You may need to add a bit more liquid when you reheat it.

Q: Is it okay to use beef broth instead of chicken broth?
A: Yes, beef broth will work and will give it a deeper, beefier flavor. Using a low-sodium broth is always recommended so you can control the salt level.

Q: How do I know when the pasta is perfectly cooked?
A: Taste a piece! It should be tender but still have a slight firmness at the center (al dente). The liquid in the pan will also be mostly absorbed into a thick, glossy sauce.

One Pot Hamburger Helper Lasagna

Ingredients

1 pound extra lean ground beef
1 small onion, chopped
3 cloves garlic, minced
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 tablespoon Italian seasoning
2 cups marinara sauce
8 ounces uncooked mafalda pasta
3 cups low-sodium chicken broth
1 cup shredded mozzarella cheese
2 tablespoons fresh chopped parsley, for garnish

Instructions

In a large skillet or Dutch oven over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat if necessary.
Add the onion and garlic to the skillet. Season with salt, pepper, and Italian seasoning. Cook, stirring, for 3-4 minutes until the onion is soft.
Pour in the marinara sauce, dry pasta, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil.
Reduce heat to low and simmer, uncovered, for about 15 minutes, or until the pasta is tender and the sauce has thickened.
Remove from heat. Sprinkle the shredded mozzarella evenly over the top, let it melt for 1 minute, then stir to combine.
Garnish with fresh parsley and serve immediately.

One Pot Hamburger Helper Lasagna