Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
8 ounces dry bowtie (farfalle) pasta, uncooked
1 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
2 tablespoons water
1/4 teaspoon ground black pepper
12 ounces Italian pork sausage
1/3 cup chopped yellow onion
2 cans (14.5 oz each) or 1 can (28 oz) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1-1/2 cups shredded part-skim mozzarella cheese, divided
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 400 mg | 40% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 63 mg | 21% |
| Total Fat | 18 g | 28% |
| Iron | 4 mg | 21% |
| Calories | 487 kcal | 24% |
| Sodium | 990 mg | 41% |
| Protein | 27 g | 54% |
| Saturated Fat | 8 g | 41% |
| Sugars | 11 g | 1% |
| Vitamin C | 16 mg | 27% |
Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
Heat large skillet over medium-high heat. Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
Hunt's® 'Classic' Skillet Lasagna
