Ingredients
1-1/2 cups frozen home-style egg noodles1 pound ground pork1/2 cup chopped onion1 teaspoon minced garlic1 jar (15 ounces) marinara or spaghetti sauce1 cup frozen pepper strips, thawed and chopped3/4 cup beef broth, divided1-1/2 teaspoons dried parsley flakes1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon rubbed sage1/4 teaspoon dried thyme1/4 teaspoon pepper2 teaspoons cornstarch1/2 cup ricotta cheese
Preparation
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.
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.
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.
