1 Tbs olive oil
1 small onion, chopped
1 (28 oz) can crushed tomatoes in thick puree
2 tsp minced garlic
1 tsp dried basil
1 tsp dried oregano
2 Tbs grated parmesan cheese
12 oz mafalde pasta (mini lasagna) - cooked and drained
**(I couldn't find mafalde pasta so I used bow ties)
1 1/4 cups ricotta cheese
1/2 cup shredded mozzarella cheese
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, for 3 to 4 minutes, until softened.
Add the tomatoes, garlic, basil and oregano. Bring to a simmer and cook uncovered for 7 to 8 minutes. Remove skillet from heat and stir in the parmesan cheese.
To assemble, spoon the pasta into serving bowls. Top each serving with about 3/4 cup tomato sauce, 1/4 cup ricotta cheese and 1 1/2 tablespoons mozzarella cheese. Serve immediately.
I am submitting this recipe to Presto Pasta Nights hosted this week by Debbi Does Dinner Healthy.
Linking up to the following parties: