Ingredients
1 onion, chopped
1 tsp minced garlic
1 Tb olive oil
26 oz jar of tomato & basil sauce
6 oz wide egg noodles
1/4 tsp salt
1/4 tsp crushed red pepper
1/2 cup ricotta cheese
1 cup Italian cheese blend
2 Tb basil
Preparation
Saute onion and garlic in hot oil in a 10 inch skillet over medium heat 5 min or until veggies are tender. Stir in pasta sauce, noodles, and 1 cup water. Bring to a boil; reduce heat to med to med-low and simmer, stirring occasionally, 8-10 min or until pasta is just tender and liquid is almost absorbed. Stir in salt and red pepper. Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping Tb over pasta. Sprinkle with remaining cheese. Cook, covered, over low heat 5 min or until thoroughly heated and cheese is melted. Remove from heat and let stand 5 minutes. Sprinkle with basil.
