• Cooking Time: 30–31
  • Servings: 4–6
  • Preparation Time: 40


  • 1 (28 oz) can diced tomatoes
  • Water
  • 1 tbsp olive oil
  • 1 medium onion, minced
  • Salt
  • 3 medium cloves garlic, minced and pressed through garlic press—about 1 tbsp
  • ⅛ tsp red pepper flakes
  • 1 lb Italian sausage, remove from casing
  • 10 curly edged, lasagna noodles—broken into 2” lengths
  • 1 (8 oz) can tomato sauce
  • ½ cup grated Parmesan cheese—plus 2 additional tbsp
  • 1 cup ricotta cheese
  • 3 tbsp fresh basil, chopped


  • Pour tomatoes with their juices into 1-quart liquid measuring cup.
  • Add water until mixture measures 1 quart.
  • Heat oil in large nonstick skillet over medium heat until shimmering.
  • Add onion and ½ 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 sausage and cook, breaking apart meat, until no longer pink, about 4 minutes.
  • Scatter pasta over sausage but do not stir.
  • Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer.
  • Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
  • Remove skillet from heat and stir in ½ cup Parmesan cheese. Season with salt and pepper.
  • Dot with heaping tablespoons ricotta cheese, cover, and let stand off heat for 5 minutes.
  • Sprinkle with basil and remaining 2 tablespoons Parmesan cheese. Serve.


Author Credit: Tracey Woomer

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