Skillet Lasagna
I couldn’t find the mafalda pasta they use. I did find something called lasagnette at Corti Brothers in Sacramento that worked perfectly. I’ve also used broken regular lasagna noodles with great success as well.
Taken from Cook's Illustrated's Cover & Bake, p. 238
1 Tbsp Olive oil
1 lb. sweet Italian sausage, removed from it's casing (I usually can find this at my grocer uncased, and if you are ever in a pinch ground beef with Italian Seasoning tastes good)
1 medium onion, chopped medium
1 medium red bell pepper, stemmed, seeded and chopped medium
2 medium garlic cloves minced or pressed through a garlic press
1 tsp. Salt
1/4 tsp Ground black pepper
3 (14.5 ounce) cans diced tomatoes, drained and reserve the juice, and add enough water to measure 2 1/2 cups
1/2 lb. mafalda pasta, broken into 2-inch lengths (I have yet to find this pasta, so I substitute lasagna noodles broken into 2-inch pieces or campanella which are curly pasta noodles)
4 ounces shredded mozzarella (about 1 1/3 cup)
8 ounces ricotta cheese (about 1 cup)
3 Tbsp chopped fresh basil (I usually sprinkle dried basil over the top)
1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage, breaking the meat into small pieces with a wooden spoon, and cook until it loses its raw color bust has not browned, about 5 minutes. Transfer the sausage to a paper towel-lined plate.
2. Pour off all but 1 tablespoon of fat from the skillet and return to medium heat until shimmering. Add the onion, bell pepper, garlic, 1 teaspoon of salt, and 1/4 teaspoon ground black pepper; cook until the bell pepper begins to soften, about 4 minutes. Add the tomatoes, reserved tomato juice, and pasta; bring to a simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
3. Remove the skillet from the heat and stir in the mozzarella, and sausage. Dot with heaping tablespoons of ricotta, cover and let stand off the heat for 3 minutes. Sprinkle with basil, then serve.
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