Quick and easy way to fix lasagna for dinner tonight! No need to bake for an hour, make the meat mixture and pasta separately, and serve with the cheesy yum!
- 2 teaspoon olive oil
- 1 1/2 pounds Italian sausage
- 3 cups chopped onions
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28 oounce) can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 ounces mafalda or fusilli pasta
- 1/2 cup finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- 8 ounces ricotta
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
- 2 cups shredded mozzarella cheese
Adapted from afarmgirlsdabbles.com
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste blends with the meat mixture.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.