Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 tbsp extra virgin olive oil
  • 1 lb rigatoni pasta
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 2 cups low-moisture shredded mozzarella
  • 1/2 cup freshly grated parmesan cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat the 1 tbsp olive oil in a skillet and cook the diced onion and minced garlic until translucent and fragrant.
  3. Add the 1.5 lbs ground beef to the skillet, breaking it up with a spoon until no pink remains.
  4. Stir in the 1 tsp oregano and 1/2 tsp red pepper flakes, cooking for 1 minute until the spices smell toasted.
  5. Pour in the 24 oz marinara sauce and let it bubble gently for 5 minutes until slightly thickened.
  6. In a separate bowl, whisk together the 15 oz ricotta, the large egg, and half of the chopped parsley until smooth and pale green.
  7. Cook the 1 lb of rigatoni in salted water for 2 minutes less than the package directions until firm to the bite.
  8. Toss the drained rigatoni with the meat sauce until every tube is coated.
  9. Spread half the pasta in the baking dish, dollop the ricotta mixture over it, then top with the remaining pasta.
  10. Sprinkle the 2 cups of mozzarella and 1/2 cup of parmesan evenly over the top until the pasta is completely covered.
  11. Place in a 375°F oven for 20-30 minutes until the cheese is bubbly and charred in spots.