Italian Pork Skillet

• 1-1/2 cups frozen home-style egg noodles
• 1 pound ground pork
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 jar (15 ounces) marinara or spaghetti sauce
• 1 cup frozen pepper strips, thawed and chopped
• 3/4 cup beef broth, divided
• 1-1/2 teaspoons dried parsley flakes
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 1/2 cup ricotta cheese

1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook the pork, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Add the marinara sauce, peppers, 1/2 cup broth, parsley, Worcestershire sauce, salt, sage, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Combine cornstarch and remaining broth until smooth. Gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; stir into pork mixture. Remove from the heat; dollop with cheese.

egg noodles, ground pork, onion, garlic, frozen pepper, beef broth, parsley flakes, worcestershire sauce, salt, sage, thyme, pepper, cornstarch, ricotta cheese

Taken from www.tasteofhome.com/recipes/italian-pork-skillet/ (may not work)