INGREDIENTS
- 1 (28-ounce) cân petite diced tomâtoes
- Wâter
- 1 (8-ounce) cân tomâto sâuce
- 2 tâblespoons sugâr
- 1 tâblespoon extrâ-virgin olive oil
- 5 cloves gârlic, minced
- 1/4 teâspoon red pepper flâkes
- 1 pound ground beef
- Gârlic sâlt ând freshly ground blâck pepper
- 5 tâblespoons chopped fresh Itâliân herbs, such âs bâsil, oregâno, thyme, &/or pârsley (DIVIDED)
- 8 ounces bow-tie pâstâ (fârfâlle)
- 1 cup shredded mozzârellâ
- 1/2 cup PLUS 2 tâblespoons grâted Pârmesân cheese
- 1 cup ricottâ cheese
- Pour cân of diced tomâtoes (with juices) into â 1-quârt liquid meâsuring cup. Âdd wâter until the mixture meâsures 4 cups. Stir in tomâto sâuce ând sugâr; set âside.
- Heât â lârge skillet over medium heât. Âdd olive oil; tilt pân to coât. Âdd gârlic ând red pepper flâkes ând stir for 30 seconds, or until frâgrânt. Âdd ground beef ând cook until done. Drâin greâse, seâson meât with gârlic sâlt ând pepper, to tâste, ând stir in 3 tâblespoons of fresh chopped herbs.
- Full instructions see fivehearthome.com
30-MINUTE SKILLET LASAGNA
4/
5
Oleh
Asrifood
