Shelly's Recipe

RICOTTA-TOPPED NOODLE SKILLET

Category: Noodles / Pasta

Oil, as needed
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon crushed pepper flakes
1 (26 ounce) jar tomato-and-basil pasta sauce (or use your favorite)
1/2 (12 ounce) package extra-wide egg noodles
1 cup water OR beef broth
Salt and fresh ground black pepper, to taste (also to season ricotta mixture)
3/4 cup low-fat ricotta cheese
1 3/4 cups shredded Italian blend cheese, divided
2 tablespoons fresh grated Parmesan cheese

In a large skillet cook onion in oil over medium heat 5 minutes or until softened (use enough oil to coat the bottom of the skillet or as desired). Add in garlic and chili flakes; cook for about 1-2 minutes.

Stir in pasta sauce, dry egg noodles, and 1 cup water; bring to a boil, then reduce heat to medium low, and simmer stirring occasionally (about 15-20 minutes) or until pasta is just tender and liquid is almost absorbed (season with salt and pepper during cooking).

Meanwhile in a bowl combine the ricotta with 3/4 cup shredded cheese and 2 tablespoons parmesan cheese, then season with alt and pepper. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1 cup cheese. Cook covered over low heat about 5 minutes or until thoroughly heated and cheese is melted. Remove from heat, and let stand 5 minutes. Servings 4-6

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