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Warm the olive oil in a large nonstick skillet over medium-high heat.
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.
Stir in garlic, red pepper flakes, and a pinch of salt and pepper, to taste.
Add marinara sauce, beef broth, and pasta to the skillet. Mix to combine, making sure the pasta is fully submerged in the liquid.
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.
Remove from heat and stir in half of the mozzarella and parmesan until combined, then sprinkle the remaining cheeses on top.
Dot heaping tablespoons of the ricotta all over the mixture. Cover and let stand for 3 to 5 more minutes until cheese melts.
Garnish with some fresh chopped parsley and enjoy with garlic bread!