Ingredients:

  • 1 lb Rigatoni pasta
  • 1 tbsp Sea salt
  • 1.5 lbs Ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz Marinara sauce
  • 1 tsp Dried oregano
  • 0.5 tsp Red pepper flakes
  • 0.5 cup Reserved pasta water
  • 2 cups Low-moisture mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, freshly grated
  • 0.25 cup Panko breadcrumbs
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
  2. Add rigatoni to the boiling water and cook for exactly 2 minutes less than the package instructions for al dente.
  3. Scoop out 1/2 cup of starchy pasta water before draining the pasta through a colander.
  4. In a large oven-safe skillet or pan, brown the ground beef until a mahogany crust develops. Drain excess fat, leaving approximately 1 tablespoon.
  5. Add diced onions and minced garlic to the beef; sauté for 4 minutes until translucent and fragrant.
  6. Stir in the marinara sauce, oregano, red pepper flakes, and the reserved pasta water. Simmer for 5 minutes to emulsify.
  7. Fold the par-boiled rigatoni into the beef sauce until well coated.
  8. Transfer mixture to a 9x13 inch baking dish if not using an oven-safe skillet. Top evenly with mozzarella, Parmesan, and panko breadcrumbs.
  9. Bake for 20 minutes until the edges are crackling and the top is golden brown.
  10. Garnish with fresh basil and serve immediately.