Low-Fat Skillet "lasagna"

Based on a recipe from America's Test Kitchen on PBS. Don't use 99% fat-free ground turkey BREAST; it'll come out like eating styrofoam pellets. The original called for 10 curly-edged lasagna noodles, broken into 2" pieces, but I find the rotini easier to eat.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 (28 ounce) can diced tomatoes
• 1⁄4 cup red wine
• 1⁄4 cup water, approximately
• 2  teaspoons olive oil
• 1  medium onion, minced
•  salt
• 3  medium garlic cloves, minced or pushed through a garlic press
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon red pepper flakes (optional)
• 1  lb lean ground turkey (94% fat-free)
• 8  ounces rotini pasta
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup  grated parmesan cheese
•  ground black pepper
• 1  cup fat-free ricotta cheese
• 3  tablespoons  chopped fresh basil
• 2  tablespoons  grated parmesan cheese

Directions

1. Pour tomatoes and juices into a 4-cup measure. Add wine, and enough water to come up to 4 cups.
2. Heat oil in a 12" non-stick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt; cook until onion begins to brown, about 5 minutes. Add garlic and red pepper flake. Crush dried herbs in the palm of your hand and add them as well. Stir well until fragrant, about 30 seconds. Add meat and cook, breaking apart, until no longer pink, about 4 minutes.
3. Scatter pasta over the top but do not stir. Pour diced tomatoes with juices and tomato sauce. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining Parmesan and serve.