Ingredients
- 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
- 1/2 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
- 1/4 cup fresh basil, chopped
Directions
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n 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.
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Preheat oven to broil.
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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.
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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.