Ingredients

The following ingredients have 8 Servings
  • 2 Tbsp extra virgin olive oil
  • 1 lb 93% lean ground beef
  • 3 clove garlic, minced or pressed
  • 2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • ½ tsp red pepper flakes
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried rosemary
  • 16-oz box Campanelle pasta
  • 2 (14.5-oz) cans diced tomatoes, no salt
  • 3 cup water
  • 4-oz shredded fresh Parmesan cheese
  • 8-oz fresh mozzarella cheese, sliced into 5 pieces
  • 4-oz whole ricotta cheese
  • ¼ cup fresh basil, chopped

Instruction

  • In a large oven safe skillet over medium-high heat, warm oil. Add beef, garlic, salt, pepper, oregano, basil, and rosemary. Stir to combine. Allow meat to brown, stirring occasionally. About 7 minutes. Preheat oven to broil. Add pasta, tomatoes and water to skillet. Stir until well combined and pasta is submerged. Cover and cook until pasta is al dente, stirring occasionally. About 7-8 minutes. Remove from heat and stir in Parmesan cheese. Place a mozzarella slice in the center of the skillet and the 4 remaining evenly around the skillet. Dollop the ricotta in the spaces between the mozzarella. Place skillet in oven until mozzarella cheese is golden brown and bubbly. About 3-5 minutes. CAUTION SKILLET IS HOT!!! Use a pot holder to remove from oven. Sprinkle with fresh basil and serve.