Categories: Pasta
Ingredients
- 2 tbsp olive oil
- 1 lb. ground beef
- 1 1/2 tsp kosher salt, divided
- 2 garlic cloves, finely chopped
- 28 oz. can crushed tomatoes
- 16 oz. ziti
- 3 cups water
- 2 tsp chopped fresh oregano
- 1 cup frozen peas, thawed
- 3/4 cup ricotta
- 8 oz. shredded mozzarella
Directions
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In a deep 12-inch ovenproof skillet, heat oil over medium heat. Add beef and 1/2 tsp salt; cook, stirring occasionally, until browned and crumbly, about 5 minutes. Add garlic; cook for 1 minute.
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Increase heat to medium-high. Add tomatoes, pasta, 3 cups water, oregano and remaining 1 tsp salt; bring to a boil, stirring frequently. Reduce heat; simmer, stirring frequently, until pasta is tender, about 10 minutes. Stir in peas and ricotta. Top with mozzarella.
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Broil until cheese is melted and lightly browned, about 2 minutes. Let stand for 10 minutes before serving.