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No precooking the noodles for this recipe they will cook in the sauce!
If desired brown 1/2 pound Italian sausage meat with the onion and garlic before adding in the sauce, don’t omit the water or the noodles will not soften
oil, as needed
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon crushed pepper flakes
1 (26 ounce) jar tomato-and-basil pasta sauce (or use your favorite)
1/2 (12 ounce) package extra-wide egg noodles
1 cup water OR beef broth
salt and fresh ground black pepper, to taste (also to season ricotta mixture)
3/4 cup low-fat ricotta cheese
1 3/4 cups shredded Kraft Italiano cheese, divided
2 tablespoons fresh grated Parmesan cheese
In a large skillet cook onion in oil over medium heat 5 minutes or until softened (use enough oil to coat the bottom of the skillet or as desired).
Add in garlic and chili flakes; cook for about 1-2 minutes.
Stir in pasta sauce, dry egg noodles, and 1 cup water; bring to a boil, then reduce heat to medium low, and simmer stirring occasionally (about 15-20 minutes) or until pasta is just tender and liquid is almost absorbed (season with salt and pepper during cooking).
Meanwhile in a bowl combine the ricotta with 3/4 cup shredded cheese and 2 tablespoons parmesan cheese, then season with alt and pepper.
Drop by heaping tablespoonfuls over pasta.
Sprinkle with remaining 1 cup Italiano cheese.
Cook covered over low heat about 5 minutes or until thoroughly heated and cheese is melted.
Remove from heat, and let stand 5 minutes