As a subscriber to Cook’s Illustrated, I keep getting the same promotional issue of their newest magazine, Cook’s Country. (I’ve gotten 3 of them now. Gah!) The format of the 2 seem pretty similar, although CC is larger, has color photos and pull-out recipe cards, and lacks the in-depth recipe dissection that is standard for CI.

I did try a recipe for “Skillet Lasagna” that looked pretty good. It was simple to make, quick enough for weeknight cooking, and quite tasty. I forgot to take a photo while it was still in the pan, so you get a picture of my leftovers instead!

Recipe – with my modifications:

2 x 14 oz can diced tomatoes (I used Hunts Organic with basil and oregano)
1 x 8 oz can tomato sauce
1/2 large onion
3 garlic cloves, pressed
1/4 tsp red pepper flakes
1/2 lb beef (boneless, tough cut is OK)
1/2 lb pork (boneless, I used a cut with “steak” on the label)
1 1/2 c farfalle pasta (dry)
1/2 c grated Romano cheese
1/2 oz fresh basil, torn
1/4 c ricotta cheese (I used low fat)

Combine tomatoes with sauce, add water until the volume is 1 qt. (I think I added <1/4 c.) Peel and coarsely chop onion, pulse in food processor until minced. Saute in a little olive oil until soft, add garlic and red pepper flakes. While that’s going, coarsely chop beef and pork, pulse in food processor until minced. Saute meat with onions and garlic until it is no longer pink. Scatter pasta on top of meat, pour tomato mix on top of pasta (pasta should be “sandwiched” between meat and tomatoes), cover, simmer for 20 minutes or until pasta is tender, stirring every 5 minutes. Stir in grated cheese and basil, top with spoonfuls of ricotta, cover, and remove from heat. Let stand for 5 minutes to heat ricotta, serve.