Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb rigatoni pasta
  • 24 oz marinara sauce
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 2 cups shredded low-moisture mozzarella
  • 0.5 cup shredded provolone cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook for 2 minutes less than the package's al dente instructions. Drain and set aside.
  2. In a large skillet over medium-high heat, brown the ground beef, allowing it to sear undisturbed for 3 minutes to develop a mahogany crust. Add the onions and garlic, sautéing until translucent.
  3. Stir in the marinara sauce, oregano, and red pepper flakes. Simmer the meat sauce for 5 minutes.
  4. In a medium mixing bowl, whisk together the ricotta cheese, egg, parmesan, and chopped parsley until smooth and creamy.
  5. Combine the drained rigatoni with the meat sauce. Spread half of the mixture into a 9x13 inch baking dish. Layer the ricotta mixture over the pasta, then top with the remaining pasta.
  6. Sprinkle the shredded mozzarella and provolone over the top. Bake for 30 minutes until the cheese is melted and bubbling. Garnish with fresh basil before serving.