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.
2. Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1/2 cup cheese.
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.
Note: For testing purposes only, we used Classico Tomato & Basil Pasta Sauce and Ronzoni Healthy Harvest Extra Wide Noodles.