Ingredients
Scale
- 16 oz (450g) Whole wheat or protein-fortified Rigatoni
- 1.5 lbs (680g) 93% Lean ground beef
- 1 tbsp Fennel seeds, lightly crushed
- 1 tsp Smoked paprika
- 1/2 tsp Crushed red pepper flakes (more if you like heat)
- 1 small White onion, finely diced
- 4 cloves Garlic, minced
- 24 oz jar Low-sugar Marinara sauce
- 1 cup Low-fat Ricotta cheese
- 1.5 cups Shredded part-skim Mozzarella cheese
- 1/4 cup Grated Parmesan cheese
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions, but stop 2 minutes before the “al dente” stage. The pasta will finish cooking in the oven, so you want it to have a firm bite. Drain the pasta and set it aside, reserving about half a cup of the starchy pasta water. While the water boils, crush your fennel seeds using a mortar and pestle or the back of a heavy knife to release their aromatic oils.
- Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the lean ground beef and break it apart with a wooden spoon. Immediately sprinkle the beef with the crushed fennel seeds, smoked paprika, red pepper flakes, salt, and pepper. Cook until the beef is browned and no longer pink. Add the diced onion and garlic to the pan, sautéing for another 3-4 minutes until the onions are translucent. Pour in the marinara sauce and the reserved pasta water. Let the mixture simmer on low for 5 minutes to allow the flavors to meld together.
- Remove the skillet from the heat. Stir in the undercooked rigatoni and the low-fat ricotta cheese. Mix gently until the pasta is well-coated and the ricotta creates a creamy streaks throughout the sauce. Smooth the top with a spatula and layer the shredded mozzarella and Parmesan cheese evenly over the surface. Place the skillet in the oven and bake for 20 minutes, or until the cheese is bubbly and golden brown. If you want a crispier top, turn on the broiler for the last 2 minutes. Garnish with fresh basil and serve hot.
- Cook Time: 45 minutes