Ingredients:

  • 1 lb Rigatoni pasta
  • 15 oz whole milk ricotta cheese
  • 2 cups low-moisture mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 large egg
  • 1 lb ground beef (80/20)
  • 24 oz marinara sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef until crispy and mahogany-colored. Drain excess fat.
  2. Stir minced garlic, dried oregano, and red pepper flakes into the beef. Sauté for 60 seconds until fragrant, then pour in the marinara sauce. Simmer for 10 minutes.
  3. Boil the rigatoni in heavily salted water until very firm (about 2-3 minutes before reaching al dente). Reserve 1/4 cup of pasta water, then drain.
  4. In a mixing bowl, whisk together the ricotta cheese and egg. Stir in the reserved pasta water to create a smooth, creamy emulsion.
  5. Toss the par-boiled pasta into the meat sauce. Fold in the ricotta mixture until well combined.
  6. Transfer the mixture to a 9x13 inch baking dish. Top with shredded mozzarella and grated Parmesan. Bake for 20-25 minutes until the cheese is golden and bubbling.
  7. Garnish with fresh basil before serving.