How to make it

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

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    jrt_mom ate it and said...
    Thanks Mamalou! Don't feel like baking my lasagna this week so I'll definitely try this! 5forks :0)
    Was this review helpful? Yes Flag
    " It was excellent "
    nutmeg01 ate it and said...
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes