I would have posted a photo, but there wasn't much left. I found this recipe in America's Test Kitchen 2006, and it's fantastic. I used cottage cheese instead of ricotta, but whatever you have on hand or prefer. I didn't use a nonstick skillet, and I found a 12" skillet wasn't large enough. I wound up cooking this in an actual skillet (the kind you plug in) by the time I got all the ingredients in the pan because there wasn't room to stir anything.
- 793.78 g diced tomatoes
- 14.79 ml olive oil
- 1 medium onion, minced
- 1 red bell pepper, chopped
- 2.46 ml salt
- 3 medium garlic cloves (about 1 tablespoon in a garlic press)
- 0.59 ml red pepper flakes
- 453.59 g Italian sausage
- 10 curly-edged lasagna noodles, broken into 2-inch lengths
- 226.79 g tomato sauce
- 118.29 ml plus grated parmesan cheese plus 2 tbsp grated parmesan cheese
- ground black pepper
- 236.59 ml ricotta cheese
- 44.37 ml chopped fresh basil leaves
- Pour the tomatoes with their juices into a 1-quart liquid measuring cup.
- Add water until the mixture measures 1 quart.
- Heat the oil in a large nonstick skillet over medium heat until shimmering.
- Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
- Scatter the pasta broken into 2" lengths over the meat but do not stir.
- Pour the diced tomatoes with their juices and tomato sauce over the pasta.
- Cover and bring to a simmer.
- Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Remove the skillet from the heat and stir in 1/2 cup parmesan.
- Season with salt and pepper.
- Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes.
- Sprinkle with the basil and the remaining 2 tablespoons parmesan and serve.