Ingredients
- 1 * 1 (28 ounce) can diced tomatoes
- 1 * 1 tablespoon olive oil
- 1 * 1 onion, minced
- * salt
- 3 * 3 garlic cloves, minced
- 1/8 * 1/8 teaspoon red pepper flakes
- 1 * 1 lb meatloaf mix (ground beef, and 8 ounces ground pork. for spicier flavor increase the amount of red pepper flakes )
- 8 * 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
- 1 * 1 (8 ounce) can tomato sauce
- 1 * 1 ounce parmesan cheese, grated (1/2 cup)
- * pepper
- 8 * 8 ounces whole milk ricotta cheese (about 1 cup)
- 1/4 * 1/4 cup minced fresh basil
- 1 . Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
- 2 . Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- 3 . Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink,
- 4 . Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring
- 5 . Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the
- 6 . Sprinkle with the basil and serve, passing the extra Parmesan separately.
Preparation
Step 1
1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
6. Sprinkle with the basil and serve, passing the extra Parmesan separately.