Ingredients:

  • 1 lb Rigatoni pasta
  • 1 tbsp sea salt
  • 1.5 lbs ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup reserved pasta water
  • 15 oz whole milk ricotta cheese
  • 2 cups low-moisture mozzarella cheese, hand-shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 large egg

Instructions:

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook for exactly 2-3 minutes less than the 'al dente' package instructions. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
  2. In a heavy-bottomed skillet over medium-high heat, add the ground beef. Allow it to sear undisturbed until a deep mahogany crust forms on the bottom before breaking it up.
  3. Add the diced onion to the beef and sauté until translucent. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  4. Pour in the marinara sauce and the reserved pasta water. Simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  5. In a medium bowl, whisk the ricotta cheese with the egg and half of the Parmesan cheese to create a stabilized cheese layer.
  6. Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, layer half of the rigatoni, half of the meat sauce, and all of the ricotta mixture. Top with remaining pasta and sauce.
  7. Generously cover the top with hand-shredded mozzarella and the remaining Parmesan. Bake for 25-30 minutes until the cheese is bubbling and has formed a golden-brown, crispy crust.