1 (28 oz) can diced tomatoes
1 Tbsp olive oil
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
1/8 tsp red pepper flakes
1 lb meatloaf mix* (or ground beef)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8 oz) can tomato sauce
1 oz Parmesan cheese, grated (1/2 cup), plus extra for serving
Ground black pepper
1 cup ricotta cheese
3 Tbsp chopped fresh basil leaves
* meatloaf mix = combination of ground beef, pork, and veal, sold prepackaged in many supermarkets
- Pour the tomatoes with their juice into a 4-cup liquid measuring cup. Add water until the mixture measures 4 cups.
- 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 the onion begins to brown, 6 to 8 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 over the meat but do not stir. Pour the diced tomatoes with their juice 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.
- Remove the skillet from the heat and stir in all but 2 tablespoons of the Parmesan. Season with salt and pepper to taste. 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. Serve.
Notes: Not to be confused with Easy Skillet Lasagna. I think we liked this one better.
Source: The Complete America's Test Kitchen TV Show Cookbook 2001-2016, pg 57-58.