1/2 pound raw sweet Italian sausage, removed from casings

1 small onion, chopped

12 to 14 small fully-cooked meatballs, about 10 ounces

2 cloves garlic, crushed

Small basil leaves, for garnish

1. If using lasagna noodles, break them into roughly 2-inch pieces. Mix ricotta, 1/4 cup of the Parmesan, the basil, oil, salt and pepper in a small bowl. Mix pasta sauce, chicken broth and chili flakes in a large measure or bowl; you should have 5 cups total. Have shredded mozzarella ready.

2. Set an oven-proof 12-inch skillet over medium heat. Add sausage and onion. Cook, chopping sausage with a wooden spoon into small bits, until sausage is fully cooked, about 10 minutes. Stir in meatballs and garlic.

3. Stir in the sauce mixture and heat to a simmer. Add the noodle pieces; stir well so all the noodles are submerged in liquid. Cook, stirring often, over medium heat until noodles are al dente (still a bit toothsome in the center), about 25 minutes.

4. Meanwhile, heat the broiler. Adjust the rack to be 6 or 8 inches from the heat source.

5. Dollop the ricotta mixture evenly over the mixture in the pan. Sprinkle with shredded mozzarella and the remaining 1/4 cup Parmesan.

6. Slide the pan under the broiler. Broil, without walking away, until cheese is melty and golden, 3 to 5 minutes. Let stand 3 to 5 minutes before serving. Use a wide spatula or large spoon to serve. Sprinkle with basil, if desired. Serve hot.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.