Total Time
44mins
Prep 20 mins
Cook 24 mins

America's Test Kitchen

Ingredients Nutrition

Directions

  1. Pulse tomatoes in food processor until coarsely ground and no large pieces, about 12 pulses.
  2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
  3. Add onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5-7 minutes.
  4. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
  5. Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 3-5 minutes.
  6. Scatter pasta in skillet, then pour processed tomatoes over top.
  7. Cover, increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 20 minutes.
  8. Off heat, stir in half of mozzarella and half of Parmesan.
  9. Season with salt and pepper to taste.
  10. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan.
  11. Cover and let stand off heat until cheese melts, 2-4 minutes.
  12. Sprinkle with basil and serve.