Pairs Well With
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
1 onion, minced
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix (see note above)
10 curly-edged lasagna noodles (8 ounces), broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
8 ounces whole-milk ricotta cheese (about 1 cup)
1/4 cup minced fresh basil
1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
2. 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 softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1⁄4 cup additional water to loosen the sauce.)
5. Remove the skillet from the heat and stir in 1⁄2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
6. Sprinkle with the basil and serve, passing the extra Parmesan separately.