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 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.
Variation: Follow the recipe for Skillet Lasagna, substituting 1 pound Italian sausage, removed from it casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (26%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.2mg||25 %|
|Sodium 1169.5mg||40 %|
|Potassium 703.9mg||19 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 48.6g|
|Protein 21.8g||31 %|
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Calories per serving: 390
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