Each bite in this quick-to-prepare mixed-up skillet version of lasagna provides the flavors of the original.
- Yield: 5 Servings
- 14 ounces flat pasta, such as farfalle
- ¾ pound Italian sausage (sweet or hot), casings removed
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 medium-sized zucchini, diced
- 4 garlic cloves, minced
- 1 can (28 ounces) unseasoned tomato sauce
- 4 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 cup ricotta cheese
- 2 ounces mozzarella, grated (½ cup)
- ¼ cup freshly grated Parmesan
- ¼ cup chopped fresh parsley
- 1 egg, lightly beaten
- ¼ teaspoon black pepper
How to Make It
- Bring a pot of salted water to a boil. Cook the pasta in the water until just barely done; do not overcook. The pasta should still be firm. Drain and set aside.
- Brown the sausage in a large skillet over medium high heat, about 3 minutes. Add the onion and bell pepper and sauté for 3 minutes. Add the zucchini and garlic and sauté for another minute. Drain off any excess fat.
- Stir in the tomato sauce, oregano, basil, and thyme. Season to taste with salt and pepper. Simmer for 10 minutes. Stir again and adjust the seasonings.
- Meanwhile, mix together the ricotta, mozzarella, Parmesan, parsley, egg, and ¼ teaspoon black pepper in a medium bowl.
- Stir the pasta and ricotta mixture into the skillet. Cover and simmer for 15 minutes, stirring occasionally. Let stand for 5 minutes before serving.