12 ounces of bulk mild or hot Italian sausage
1/2 cup of onion chopped
2 cloves of garlic finely chopped
1 jar or 24 ounces of red pasta sauce
3 cups of uncooked mafalda (mini-lasagna noodles) pasta
1 3/4 cups of water
1/2 cup of part-skim ricotta cheese
2 tablespoons of Parmesan Cheese grated
1/2 teaspoon of dried Italian seasoning
1/2 cup or 2 ounces of shredded mozzarella cheese
- In a Circulon nonstick skillet, cook sausage, onion and garlic over medium heat 5 to 7 minutes or until sausage is browned; drain. Stir in pasta sauce, pasta and water. Heat to boiling; reduce heat to low. Simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta is tender (add additional water if sauce seems too dry).
- Meanwhile, in medium bowl, stir together ricotta cheese, Parmesan cheese and Italian seasoning. Dollop teaspoonfuls of cheese mixture over lasagna mixture; spoon sauce over ricotta mixture. Sprinkle with mozzarella cheese. Cover and heat on low 1 to 2 minutes until mozzarella is melted and ricotta mixture is hot.