• I love this recipe because it's a one pan meal. All you need is a salad and dinner is done with little clean up. Yum.

Ingredients

  • 6/2005
  • Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
  • Serves 4 to 6 1 (28-ounce) can diced tomatoes
  • Water
  • 1 tablespoon olive oil
  • 1 medium onion , minced
  • Table salt
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 1/8 teaspoon red pepper flakes
  • 1 pound meatloaf mix
  • 10 curly-edged lasagna noodles , broken into 2-inch lengths
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese plus 2 additional tablespoons
  • Ground black pepper
  • 1 cup ricotta cheese
  • 3 tablespoons chopped fresh basil
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Pasta
MEAL/COURSE Dinner
TYPE OF DISH Pasta
COOKING METHOD Stove-Top
CUISINE Italian

Preparation

  1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
  2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
  3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
  4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Rating

Post Powered by RESPECT not THUMPS