Update my dinner status, I'm making this tonight.
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56 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
