Ingredients:

  • 2 lbs Ground Beef (80/20 blend)
  • 1 Large Yellow Onion, finely diced
  • 4 Cloves Garlic, minced
  • 2 tsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • 1 lb Rigatoni Pasta
  • 28 oz Crushed San Marzano Tomatoes
  • 0.5 cup Heavy Cream
  • 0.5 cup Reserved Pasta Water
  • 15 oz Whole Milk Ricotta
  • 3 cups Shredded Low-Moisture Mozzarella
  • 0.5 cup Freshly Grated Parmesan

Instructions:

  1. Boil the rigatoni in heavily salted water for exactly 8 minutes. Reserve 1/2 cup of starchy pasta water before draining. Stop when the center still has a firm bite.
  2. In a large skillet, cook the ground beef and diced onion until the meat is deeply browned and crispy at the edges. Drain excess fat as needed.
  3. Add minced garlic, dried oregano, and red pepper flakes to the beef, sautéing for 1 minute until aromatic.
  4. Stir in the crushed San Marzano tomatoes and heavy cream. Incorporate the reserved pasta water to emulsify the sauce. Simmer for 10 minutes.
  5. Toss the drained pasta into the meat sauce skillet. Coating the pasta while hot helps the sauce cling to the ridges.
  6. Spread half the pasta mixture into a 9x13 dish.
  7. Drop spoonfuls of the 15 oz ricotta across the pasta. Don't stir them in.
  8. Cover with the remaining pasta, then the 3 cups mozzarella and 0.5 cup parmesan.
  9. Bake at 375°F (190°C) for 25 minutes until the cheese is bubbling and charred in spots.