One-pan pasta delivers flavorful meal, easy clean-up
8 ounces dried lasagna noodles, about 10 sheets (or 8 ounces penne, rigatoni or medium-size shells)
3/4 cup ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1/4 teaspoon each: salt, freshly ground pepper
1 jar (22 to 25 ounces) pasta sauce, such as marinara, tomato basil or roasted garlic
2 to 2 1/4 cups low-sodium chicken broth
1/2 teaspoon Calabrian chile flakes or 1/4 teaspoon crushed red pepper flakes
1 1/2 cups (5 ounces) shredded mozzarella cheese
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