This one goes out to... (Stovetop Lasagna)

...the person in our circle of friends who doesn't eat dessert.  I was all set to post some amazing pumpkin cinnamon cookies that I made for the Phillies game last night.  This person, who shall be called He Who Hates Sweetness, was complaining that I had too many baked goods on my baking blog.  Keep in mind, this is the same person who once said that anyone who eats dessert cannot be taken seriously.  

We don't listen to him too much.  But in this case, I figured that I had a recipe that would make him happy.

Plus, that just means more cookies for the rest of us.

Diana's Famous Stovetop Lasagna

20 mini Italiain style meatballs, quartered

1 green pepper, diced

1 medium onion, diced

3 cups uncooked mafalda or campanelle pasta

1-1/2 cups water

1/2 teaspoon Italian seasoning

1 jar chunky tomato pasta sauce

1/2 cup shredded parmesan cheese or 1/2 cup ricotta cheese (or both, if you prefer)

1 cup shredded mozzarella cheese

(Note:  This recipe is kind of fun, you can definitely add or subtract whatever your unique tastes are.  I use mini meatballs because that's usually what I have in the freezer, but you can use 1 pound of Italian sausage or 10-12 regular sized meatballs.  Get creative!)

Cook meatballs, onion and peppers with 1-2 tablespoons olive oil, in a 12 inch skillet or 4 quart dutch oven over medium high heat until the meatballs are brown and the veggies are soft.  Add the pasta, water, seasoning and sauce, stir and allow to come to a boil.  Reduce heat and simmer, covered, for 10-12 minutes (pasta should be tender).  Stir in the parmesan or ricotta, then remove from heat.  Top with mozzarella cheese, allow to sit for 2-3 minutes, until cheese is melted.  

Follow with dessert.  :o)