Total Time
35 Mins
Prep Time
10 Mins
Cook Time
20 Mins
Stand Time
5 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Sauté onion and garlic in hot oil in a 10-inch skillet over medium heat 5 minutes or until vegetables are tender. Stir in pasta sauce, egg noodles, and 1 cup water. Bring to a boil; reduce heat to medium to medium low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is just tender and liquid is almost absorbed. Stir in salt and crushed red pepper.

Step 2

Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1/2 cup cheese.

Step 3

Cook, covered, over low heat 5 minutes or until thoroughly heated and cheese is melted. Remove from heat, and let stand 5 minutes. Sprinkle with basil, if desired.

Step 4

Note: For testing purposes only, we used Classico Tomato & Basil Pasta Sauce and Ronzoni Healthy Harvest Extra Wide Noodles.

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