1 (28 oz) can diced tomatoes
1 tbsp olive oil
1 medium onion, minced
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.