Recipe By: @heresyourbite
🍝 Fun Fact: The best part of one-pot pasta might be tomorrow’s serving. As the rigatoni sits overnight, it absorbs even more of that tomato-beef sauce, making this exactly the kind of leftover lunch worth planning for.
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Ingredients
1 tbsp olive oil
1 yellow onion, diced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp red pepper flakes, or to taste
Salt and black pepper, to taste
1 head garlic, minced, or to taste
1 lb ground beef
2 tbsp tomato paste
2 1/2 cups beef broth
1/2 cup heavy cream
24 oz Rao’s Homemade Arrabbiata Sauce
1 lb rigatoni
1 handful fresh basil, torn
Ricotta Mixture
7.5 oz ricotta
1/2 cup shredded mozzarella
1/2 cup grated parmesan
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
Step By Step
1️⃣ Build The Base
Heat the olive oil in a large Dutch oven over medium-low heat. Add the onion, oregano, parsley, basil, and red pepper flakes. Sauté for a few minutes, then add the garlic and cook for another 30 seconds.
2️⃣ Brown The Beef
Add the ground beef, season with salt and pepper, and cook until no longer pink. Create a small open space in the center of the pot.
3️⃣ Cook The Tomato Paste
Add the tomato paste to the center of the pot and let it cook for a couple of minutes. Stir everything together and cook for another minute or two.
4️⃣ Add The Broth
Pour in the beef broth and season with another pinch of salt and pepper. Stir well.
5️⃣ Make It Saucy
Add the Arrabbiata sauce and heavy cream. Stir until combined.
6️⃣ Cook The Pasta In The Pot
Add the uncooked rigatoni and stir. Cover and simmer for 20–25 minutes, or until the pasta is al dente, stirring occasionally so nothing catches on the bottom.
7️⃣ Mix The Ricotta Topping
While the pasta cooks, combine the ricotta, mozzarella, parmesan, and parsley. Season with salt and pepper and set aside.
8️⃣ Finish With Basil
Stir freshly torn basil into the pasta. Taste and adjust the seasoning.
9️⃣ Spoon + Serve
Top each serving with a spoonful of the ricotta mixture and extra parmesan.
The lunch move: Cool tomorrow’s portion before refrigerating it, then pack the ricotta mixture separately if you can. Reheat the pasta first and add the cheese on top afterward so it stays creamy instead of disappearing into the sauce.