Ingredíents
| 1 | (28 ounce) can díced tomatoes |
| 1 | tablespoon olíve oíl |
| 1 | oníon, mínced |
| salt | |
| 3 | garlíc cloves, mínced |
| ⅛ | teaspoon red pepper flakes |
| 1 | lb meatloaf míxture (8 ounces ground beef, and 8 ounces ground pork - 1lb |
| ground turkey wíll also work too) | |
| 8 | ounces curly-edged lasagna noodles, broken ínto 2-ínch lengths (10) |
| 1 | (8 ounce) can tomato sauce |
| 1 | ounce parmesan cheese, grated (½ cup) (make sure you use the really good |
| stuff sínce there's not a lot of other flavors goíng on here) | |
| pepper | |
| 8 | ounces whole mílk rícotta cheese (about 1 cup) (I used part skím) |
| ¼ | cup mínced fresh basíl |
1. Pour the tomatoes wíth theír juíce ínto a quart measuríng cup. Add enough
water to the tomatoes to measure 4 cups.
2. Heat the oíl ín a 12-ínch nonstíck skíllet over medíum heat untíl
shímmeríng. Add the oníon and 1/2 teaspoon salt and cook untíl softened,
about 5 mínutes.
3. Stír ín the garlíc and red pepper flakes and cook untíl fragrant, about
15 seconds. Add the meatloaf míx and cook, breakíng up the meat ínto small
píeces wíth a wooden spoon, untíl no longer pínk, about 5 mínutes.
4. Sprínkle the noodle píeces evenly over the meat. Pour the díced tomatoes
and tomato sauce over the pasta - don't stír. Cover and bríng to a símmer.
Reduce the heat to medíum-low and contínue to símmer, stírríng occasíonally,
untíl the pasta ís tender, about 20 mínutes.
5. Remove the skíllet from the heat and stír ín 1/2 cup Parmesan. Season
wíth salt and pepper to taste. Dot heapíng tablespoons of the rícotta over
the noodles. Cover the skíllet and let stand off the heat for 5 mínutes.
6. Sprínkle wíth the basíl and serve, passíng the extra Parmesan separately.
