Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 pound 93% lean ground beef
  • 3 clove garlic (minced or pressed)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried rosemary
  • 16 ounces Campanelle pasta (or rigatoni or penne)
  • 25 ounces diced tomatoes (no salt)
  • 3 cup water
  • 4 ounces shredded fresh Parmesan cheese
  • 8 ounces fresh mozzarella cheese (sliced into 5 pieces)
  • 4 ounces whole ricotta cheese
  • 1/4 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.