SKILLET LASAGNA

Steps:

• Pour the tomatoes with their juices into a 1-quart liquid measuring cup.
• Add water until the mixture measures 1 quart.
• Heat the oil in a large nonstick skillet over medium heat until shimmering.
• Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.
• Stir in the garlic and red 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.
• Scatter the pasta broken into 2" lengths 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 a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
• Remove the skillet from the heat and stir in 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 and serve.