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From: America's Test Kitchen Live!
by Cook's Illustrated

Meatloaf mix is combination of ground beef, pork,, and veal, sold pre-packaged in many supermarkets If it's unavailable, use ground beef. A 12-inch nonstick skillet with a tight-fitting lid works best for this recipe.
Serves 4 to 6


• 1 (28-ounce) can diced tomatoes
• Water
• 1 tablespoon olive oil
• 1 medium onion, minced
• Salt
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1/8 teaspoon red pepper flakes
• 1 pound meatloaf mix
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 (8-ounce) can tomato sauce
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• Ground black pepper
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves

Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.

2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.

3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

4. Remove the skillet from the heat and stir in the 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan. Serve.

Follow the recipe for Skillet Lasagna, substituting 1 pound Italian sausage, removed from its casing, for the meatloaf mix. Add 1 chopped red bell pepper to the skillet with the onion in step 2.


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