SKILLET LASAGNA
I would have posted a photo, but there wasn't much left. I found this recipe in America's Test Kitchen 2006, and it's fantastic. I used cottage cheese instead of ricotta, but whatever you have on hand or prefer. I didn't use a nonstick skillet, and I found a 12" skillet wasn't large enough. I wound up cooking this in an actual skillet (the kind you plug in) by the time I got all the ingredients in the pan because there wasn't room to stir anything.
Provided by AmyZoe
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pour the tomatoes with their juices into a 1-quart liquid measuring cup.
- Add water until the mixture measures 1 quart.
- Heat the oil in a large nonstick skillet over medium heat until shimmering.
- Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 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 broken into 2" lengths over the meat but do not stir.
- Pour the diced tomatoes with their juices and tomato sauce over the pasta.
- Cover and bring to a simmer.
- Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Remove the skillet from the heat and stir in 1/2 cup parmesan.
- Season with salt and pepper.
- 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 and serve.
Nutrition Facts : Calories 866.3, Fat 47.4, SaturatedFat 18.9, Cholesterol 107.1, Sodium 2219, Carbohydrate 65.8, Fiber 6.4, Sugar 12.9, Protein 44.2
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