Cheesy Pasta 'Lasagna' Bake

Nursing school keeps me busy. So busy that some nights I have 20 minutes to make dinner. This means I've had to get a little bit creative in the kitchen as of late.

Basically, if you're busy, short on time, looking for something with ample leftovers, or just plain love cheese, I've got tonight's dinner for you right here.

Here's looking at you, Cheesy Pasta 'Lasagna' Bake!

Here's what you'll need, in very specific measurements:
a pound of ground turkey (or chicken, or beef)
a box of pasta (we like whole grain rotini)
a jar of your favorite spaghetti sauce
a pinch or two (or three) of garlic powder
a pinch or two (or three) of Italian seasoning
a handful (or two) of shredded mozzarella cheese
a light dusting of parmesan cheese

Start with browning your meat in a frying pan. At the same time prepare your pasta according to the directions on the box in a large pot (we use a soup pot). Cook that stuff until it's ready!

If you have a fattier meat, drain the excess fat. If not, just let it hang out in the pan for a minute.

Around this time, I like to turn my oven on to the broil setting so that it can get a couple minute head start before I melt the cheese.

Drain the pasta and toss it back in the pot. Add the meat and the can of spaghetti sauce. Stir like crazy!

Add the spices and seasonings and stir.

Add most of the mozzarella cheese and stir.

Transfer the whole shebang into a baking pan. You'll probably need a 9x13 pan - we usually do.

Top with a light sprinkling of the parmesan cheese and the rest of the mozzarella and put it in the oven for a few minutes - until the cheese gets bubbly and a little bit brown.

Take it out of the oven, dish up, and enjoy the melty goodness that is Cheesy Pasta 'Lasagna' Bake!