Classic Skillet Lasagna

• 4-1/2 cups farfalle (bow-tie pasta), uncooked
• 1 lb. (450 g) Italian sausage
• 1 small onion, chopped
• 1 can (28 fl oz/796 mL) Italian-style diced tomatoes, undrained
• 1 can (5.5 fl oz/156 mL) tomato paste
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1 cup part-skim ricotta cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. water
• 1/4 tsp. black pepper

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, remove and discard casings from sausage, if necessary; crumble into large skillet.
3. Cook on medium heat until evenly browned, stirring occasionally; drain.
4. Add onions; cook 3 min.
5. or until tender, stirring frequently.
6. Add tomatoes, tomato paste and 1/2 cup shredded cheese; cook and stir 2 min.
7. Mix ricotta, Parmesan, water and pepper.
8. Drain pasta; stir into ingredients in skillet.
9. Top with ricotta mixture and remaining shredded cheese; cover.
10. Cook on low heat 3 min.
11. or until shredded cheese is melted.

farfalle, italian sausage, onion, italianstyle diced tomatoes, philadelphia, ricotta cheese, cheese, water, black pepper

Taken from www.kraftrecipes.com/recipes/classic-skillet-lasagna-178654.aspx (may not work)