January 17, 2012
"I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. This one sites: Cook's Illustrated."
- Serving Size: 1 (529.2 g)
- Calories 1301.9
- Total Fat - 41.8 g
- Saturated Fat - 16.4 g
- Cholesterol - 169.4 mg
- Sodium - 334.6 mg
- Total Carbohydrate - 180.3 g
- Dietary Fiber - 21.9 g
- Sugars - 1.1 g
- Protein - 53.9 g
- Calcium - 281.6 mg
- Iron - 6 mg
- Vitamin C - 0.7 mg
- Thiamin - 1.1 mg
Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
Cover and let stand off heat until cheeses melts, 3-5 minutes.
Sprinkle with basil before serving.
Tips & Variations
No special items needed.