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1 can (28 ozs) Tomatoes diced
water
1 tablespoon Olive oil
1 medium Onion minced
Salt to taste
3 cloves Garlic minced
1/8 teaspoon Red pepper flakes
1 pound Meat Loaf Mix (equal parts beef, pork, veal)
10 each Lasagna noodles broken into 2 inch lengths
1 can (8 ozs) Tomato sauce
Pepper to taste
1/2 cup plus 2 tbsp Parmesan cheese grated
1 cup Ricotta cheese
3 tablespoon Basil chopped
1. Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup of 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 2 tablespoons Parmesan.
A nice crusty garlic bread and a glass of red wine makes this a fine meal.
water
1 tablespoon Olive oil
1 medium Onion minced
Salt to taste
3 cloves Garlic minced
1/8 teaspoon Red pepper flakes
1 pound Meat Loaf Mix (equal parts beef, pork, veal)
10 each Lasagna noodles broken into 2 inch lengths
1 can (8 ozs) Tomato sauce
Pepper to taste
1/2 cup plus 2 tbsp Parmesan cheese grated
1 cup Ricotta cheese
3 tablespoon Basil chopped
1. Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup of 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 2 tablespoons Parmesan.
A nice crusty garlic bread and a glass of red wine makes this a fine meal.
