Whole Wheat Skillet Lasagna

This Rachael Ray recipe calls for whole wheat gemelli or cassarecci, but I made it with regular gemelli and it was just fine. I also cut back on the rosemary as I'm not a really big fan of that particular herb. Excellent served with a green salad.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb whole wheat pasta (gemelli )
• 5 -6  tablespoons extra virgin olive oil, divided
• 1⁄4 lb pancetta, chopped
• 1 1⁄2 lbs  ground sirloin
• 1  bay leaf
•  ground black pepper
•  salt
• 1⁄2 teaspoon ground allspice
• 1  carrot, peeled and grated
• 1  onion, peeled and grated
• 4  garlic cloves, peeled and grated
• 4  sprigs fresh rosemary, leaves finely chopped
• 1  cup  beef stock
• 28  ounces Italian tomatoes
• 2  cups ricotta cheese
• 1  fresh smoked mozzarella cheese ball, thinly sliced

Directions

1. Heat a pot of water for the pasta, season with salt and cook pasta to al dente.
2. Preheat the oven to 450 degrees F or else preheat the broiler.
3. While the pasta water comes to a boil, heat 2 tablespoons of the oil in a high-sided skillet over medium-high to high heat.
4. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes.
5. Season with salt, pepper and the allspice.
6. Add the grated vegetables and the rosemary.
7. Cook 7 to 8 minutes, then stir in the stock.
8. Add the tomatoes and break up with a spoon.
9. Drain the pasta and add to the sauce, then stir in the ricotta.
10. Top the pasta with a layer of mozzarella and place in the oven.
11. Cook for 5 minutes to melt and bubble the cheese.