Short Cut Skillet Lasagna

1. 1

   Pour the tomatoes with their juice into a quart measuring cup.

2. 2

   Add enough water to the tomatoes to measure 4 cups.

3. 3

   Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.

4. 4

   Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

5. 5

   Stir in the garlic, spices and red pepper flakes and cook until fragrant, about 15 seconds.

6. 6

   Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

7. 7

   Sprinkle the noodle pieces evenly over the meat.

8. 8

   Pour the diced tomatoes and tomato sauce over the pasta - don't stir.

9. 9

   Cover and bring to a simmer.

10. 10

    Reduce the heat to medium-low and continue to 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 to taste.

13. 13

    Dot heaping tablespoons of the ricotta over the noodles.

14. 14

    Cover the skillet and let stand off the heat for 5 minutes.

15. 15

    Sprinkle with the basil and serve, passing the extra Parmesan separately.

16. 16

    YUM!

* Per serving · 4 servings · Values may vary.