Ingredients

• 28 ounces diced tomatoes
• water
• 1 tablespoon olive oil
• 1 medium onion, minced
• 1 red bell pepper, chopped
• 1/2 teaspoon salt
• 3 medium garlic cloves (about 1 tablespoon in a garlic press)
• 1/8 teaspoon red pepper flakes
• 1 lb Italian sausage
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 8 ounces tomato sauce
• 1/2 cup plus grated parmesan cheese plus 2 tbsp grated parmesan cheese
• ground black pepper
• salt
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves

Instructions

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

2. Add water until the mixture measures 1 quart.

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

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

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

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

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

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

9. Cover and bring to a simmer.

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

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

12. Season with salt and pepper.

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

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