Beef Rigatoni Cheese Bake for 8 Servings

Instructions:

1. Preheat your oven to 190°C.
2. In a large skillet over medium high heat, add the 450g of ground beef. Let it sit undisturbed for 2 minutes until a brown crust forms. Break it into bite-sized chunks, then add the diced yellow onion.
3. Sauté the onion with the beef for 5 minutes until translucent and soft. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for just 60 seconds until the garlic fragrance fills the room.
4. Pour in the 710ml of marinara sauce. Bring the mixture to a low simmer for 5 minutes. Note: Simmering thickens the sauce slightly so it doesn't run to the bottom of the dish.
5. In a small bowl, lightly stir the 240ml of ricotta. Once the pasta is drained, toss it directly into the skillet with the meat sauce. Gently fold in half of the ricotta so you see white streaks.
6. Transfer half the pasta mixture into your baking dish. Sprinkle with 100g of mozzarella. Add the remaining pasta, then dollop the rest of the ricotta on top.
7. Top the dish with the remaining 100g of mozzarella and the 50g of grated parmesan. Note: This dual cheese topping ensures both stretch and flavor.
8. Bake for 20 to 25 minutes until the cheese is bubbling and golden brown. If you want extra crunch, broil for the final 2 minutes, watching closely so it doesn't char.
9. Let the dish rest for 5 minutes. Note: This allows the sauce to thicken and the cheese to set. Sprinkle with the 10g of fresh parsley before serving.