Ingredients:

  • 450g extra-lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 700ml marinara sauce, no added sugar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 450g penne or rigatoni pasta
  • 115g Neufchâtel cheese
  • 50g grated Parmesan cheese
  • 60ml reserved pasta water
  • 1 tsp garlic powder
  • 150g shredded low-moisture part-skim mozzarella
  • 10g fresh basil leaves, torn

Instructions:

  1. Preheat to 190°C (375°F).
  2. Cook 450g penne in salted water for 2 minutes less than the package directions until the center is still firm.
  3. Dip a measuring cup into the pot to grab 60ml of starchy water before draining the noodles.
  4. In your skillet, sizzle the 450g beef and diced onion over medium high heat until the beef is deep mahogany and onions are translucent.
  5. Stir in the minced garlic, oregano, and red pepper flakes for 60 seconds until the aroma fills the kitchen.
  6. Pour in the 700ml marinara. Lower the heat and let it bubble for 10 minutes until the sauce thickens slightly.
  7. In a separate bowl, whisk the 115g Neufchâtel, 50g Parmesan, 1 tsp garlic powder, and the 60ml pasta water until the mixture is velvety and smooth.
  8. Toss the cooked pasta with the Neufchâtel mixture until every tube is coated in a white, silky film.
  9. Spread half the red meat sauce in the baking dish, top with all the creamy pasta, then layer the remaining red sauce and 150g mozzarella on top.
  10. Slide into the oven for 20 minutes until the mozzarella is bubbling and golden brown.
  11. Garnish with fresh torn basil before serving.