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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Got this in an email from America's Test Kitchen, from their new book The America's Test Kitchen Family Cookbook Ingredients:
1 (28 ounce) can diced tomatoes |
1 tablespoon olive oil |
1 onion, minced |
salt |
3 garlic cloves, minced |
1/8 teaspoon red pepper flakes |
1 lb meatloaf mix (ground beef, and 8 ounces ground pork. for spicier flavour increase the amount of red pepper flakes ) |
8 ounces curly-edged lasagna noodles, broken into 2-inch lengths |
1 (8 ounce) can tomato sauce |
1 ounce parmesan cheese, grated (1/2 cup) |
pepper |
8 ounces whole milk ricotta cheese (about 1 cup) |
1/4 cup minced fresh basil |
Directions:
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.
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