Directions:
- Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.
- 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 snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
- 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.
- 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 3 tablespoons parmesan. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.42 Kcal (1237 kJ) | ||
| Calories from fat | 183.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.42g | 31% | |
|---|---|---|---|
| Cholesterol | 76.57mg | 26% | |
| Sodium | 317.84mg | 13% | |
| Potassium | 336.76mg | 7% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 23.08g | 46% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.7mg | 10% | |
| Calcium | 215.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 185.11 Kcal (775 kJ) | ||
| Calories from fat | 115.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.79g | 31% | |
|---|---|---|---|
| Cholesterol | 47.98mg | 26% | |
| Sodium | 199.16mg | 13% | |
| Potassium | 211.01mg | 7% | |
| Total Carbs | 3.16g | 2% | |
| Sugars | 0.92g | 6% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 14.46g | 46% | |
| Vitamin C | 1.9mg | 5% | |
| Iron | 1.1mg | 10% | |
| Calcium | 135mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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