Step 1

Warm the olive oil in a large nonstick skillet over medium-high heat.

Step 2

Add the beef and onion; cook using a wooden spoon to break up the meat into small crumbles, until fat renders and no pink remains, and the onions are translucent, about 3 minutes. Drain off fat.

Step 3

Stir in garlic, red pepper flakes, and a pinch of salt and pepper, to taste.

Step 4

Add marinara sauce, beef broth, and pasta to the skillet. Mix to combine, making sure the pasta is fully submerged in the liquid.

Step 5

After mixture begins to bubble, reduce heat to a simmer, cover and cook for about 15-18 minutes until pasta is tender, stirring occasionally (about every 5 minutes) so the pasta doesn’t stick and the meat mixture doesn't scorch on the pan.

Step 6

Remove from heat and stir in half of the mozzarella and parmesan until combined, then sprinkle the remaining cheeses on top.

Step 7

Dot heaping tablespoons of the ricotta all over the mixture. Cover and let stand for 3 to 5 more minutes until cheese melts.

Step 8

Garnish with some fresh chopped parsley and enjoy with garlic bread!