Skillet Lasagna

This recipe is from Cook's Illustrated Best 30 minute recipe

1 lb meatloaf mix (1/2 lb ground pork, 1/2 lb 85% lean ground beef- but I use italian seasoned ground turkey meat)

2 cloves garlic minced

1/4 tsp red pepper flakes

salt and pepper

6 oz curly edge lasagna noodles (8 noodles, broken into 2-in pieces).

**I use Barilla Campanelle noodles instead

1 (26 oz) jar marinara sauce

2 C water

1/2 C mozzarella cheese, shredded

1/4 C grated Parmesan Cheese

3/4 C whole milk ricotta cheese (I used part-skim, didn't seem to make a difference)

1/4 C minced fresh basil

Directions:

1. Cook meat in skillet over high heat, breaking into pieces until fat renders, about 3-5 mins. Drain meat and return to skillet.

2. Stir in garlic, pepper flakes and 1/2 tsp salt and cook over med-high heat until fragrant, about 30 secs.

3. Sprinkle broken noodles into skillet, then pour marinara sauce & water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 mins.

4. Off heat, stir in half of mozzarella & half of parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella & parmesan. Cover and let stand off heat until cheese melts, about 3-5 mins.

5. Sprinkle with basil and serve!