Skillet Lasagna

• diced tomatoes28 ounces
• water↗
• olive oil↗1 tablespoon
• medium onion, minced↗1
• red bell pepper, chopped↗1
• salt↗1⁄2 teaspoon
• medium garlic cloves (about 1 tablespoon in a garlic press)↗3
• red pepper flakes↗1⁄8 teaspoon
• Italian sausage↗1 lb
• curly-edged lasagna noodles, broken into 2-inch lengths↗10
• tomato sauce↗8 ounces
• parmesan cheese↗1⁄2 cup

  plus grated parmesan cheese plus 2 tbsp grated parmesan cheese

• ground black pepper↗
• salt↗
• ricotta cheese↗1 cup
• tablespoons chopped fresh basil leaves3

Step-by-step instructions

1. 1

   Pour the tomatoes with their juices into a 1-quart liquid measuring cup.

2. 2

   Add water until the mixture measures 1 quart.

3. 3

   Heat the oil in a large nonstick skillet over medium heat until shimmering.

4. 4

   Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.

5. 5

   Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

6. 6

   Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.

7. 7

   Scatter the pasta broken into 2" lengths over the meat but do not stir.

8. 8

   Pour the diced tomatoes with their juices and tomato sauce over the pasta.

9. 9

   Cover and bring to a simmer.

10. 10

    Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

11. 11

    Remove the skillet from the heat and stir in 1/2 cup parmesan.

12. 12

    Season with salt and pepper.

13. 13

    Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes.

14. 14

    Sprinkle with the basil and the remaining 2 tablespoons parmesan and serve.