Ingredients
- 1 tablespoon extra virgin olive oil
- ½ lb ground beef
- ½ lb Italian sausage
- 1 24 oz can of tomato basil sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, divided
- Fresh cracked pepper, to taste
- ¼ teaspoon red pepper flakes
- 8 oz short pasta (bowtie, macaroni, and penne work great!)
- ½ cup whole milk ricotta cheese
- 2 tablespoons parmesan cheese, finely grated
- ½ cup shredded mozzarella
- 1 egg yolk
- 10 basil leaves, sliced thin
- 1-2 teaspoons freshly minced garlic, to taste
Instructions
- Preheat your oven to 400℉.
- In a large saute pan (ideally one that is oven proof), heat your oil, beef, and sausage over medium heat. Break up the meat into small chunks, stirring occasionally. Cook for 8-10 minutes, or until no longer pink inside.
- Pour in the tomato sauce, then add in the italian seasoning, ½ teaspoon of salt, fresh cracked pepper, and red pepper flakes. Stir to combine, then simmer on low for about 10 minutes, covered.
- While the sauce is simmering, cook your pasta according to package directions. Drain and set aside.
- In a large mixing bowl, mix together the ricotta, parmesan, mozzarella, egg yolk, chopped basil, ½ teaspoon salt, and freshly cracked pepper.
- Once the sauce has simmered, remove the lid and add 1-2 teaspoons of fresh garlic, depending on your preferences.
- Toss the pasta in the sauce. If your pan is oven proof, dollop the cheese mixture over top of the pasta/sauce mixture, and swirl it around a bit. If it isn’t oven safe, transfer the mixture to a 9×13” pan and do the same.
- Place in the oven and bake for about 10 minutes, or until the cheese is melty and heated through. Serve immediately.
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