You're going to enjoy this one with all the ooey-gooey cheese rolling off each forkful. In fact, I bet you have most of the ingredients already on hand!
1 small onion, chopped
2 cloves of garlic, minced
1 tab. olive oil
1 jar (24 ounces) spaghetti sauce
12 oz. egg noodles
1 2/3 cups water
1 8 oz. ricotta cheese
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 tsp. basil
1 package of shredded Italian cheese blend, divided
2 tablespoons grated Parmesan cheese
In a large nonstick skillet, cook onion and garlic over medium heat for 2 minutes. Stir in spaghetti sauce, noodles, salt, pepper, basil, and water. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, and 1 cup of shredded cheese. Drop by HUGE tablespoonfuls over pasta mixture. Cook for 10 min. more.
Sprinkle the rest of the mozzarella cheese over noodles; cook, covered, 3-5 minutes longer or until cheese is melted