Campanelle with Deconstructed Lasagna Sauce

1.Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes.

3.Add the chopped onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

4.Stir in the dried oregano, dried basil, and red pepper flakes. Cook for another minute to release the flavors.

5.Pour in the crushed tomatoes and season with salt and freshly ground black pepper. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.

6.In a small bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Mix until well combined.

7.To serve, place a portion of the cooked campanelle pasta on each plate. Spoon the beef and tomato sauce over the pasta, followed by dollops of the ricotta mixture.

8.Sprinkle the shredded mozzarella cheese over the top of each serving. Optionally, you can place the plates under a broiler for 2-3 minutes to melt and slightly brown the cheese.

9.Garnish with additional chopped parsley before serving.