Ingredients
for 4 servings
-
1 tablespoon extra virgin olive oil - ½ yellow onion, finely chopped
- 2 medium garlic cloves, minced
-
1 lb ground beef (455 g) -
2 teaspoons McCormick® dried oregano Schwartz® dried oregano Club House® dried oregano -
2 teaspoons salt -
1 teaspoon McCormick® black pepper Schwartz® black pepper Club House® black pepper -
2 tablespoons tomato paste -
28 oz crushed tomato, 1 can (795 g) -
2 cups chicken stock (480 g) -
3 cups campanelle noodles (450 g) -
8 oz shredded mozzarella cheese (225 g) -
½ cup whole milk ricotta cheese (125 g) - fresh basil leaf, for garnish
Nutrition Info
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Calories
1476
-
Fat
68g
-
Carbs
146g
-
Fiber
8g
-
Sugar
20g
-
Protein
66g
Estimated values based on one serving size.
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Preparation
- In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, Schwartz® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, Club House® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
- Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
- Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
- Enjoy!
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Tips
1 of
2
-
erilisi
I added a teaspoon of red pepper flakes...delicious thank you Marcus
2019-08-01T00:06:29Z Helpful (3) -
galaxyking
Very delicious dinner
2019-03-19T01:15:43Z Helpful (3) -
Allie Greenbaum
Yummy! Next time I’d recommend a little sugar mixed in with the tomatoes for a sweeter taste
2019-08-06T00:23:28Z Helpful (1) -
David Picard
Next time I'm cooking my pasta before.
2019-08-17T21:48:17Z Helpful (0)
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