For: 4-6 People
Prep: 10 min.
Cook: 35 min.
Directions
- In a dutch oven, heat the olive oil over medium heat and add the garlic. Saute for one minute stirring constantly to avoid burning. Add the ground beef and cook until browned.
- Add the tomato paste and stir to blend. After a few minutes, add the marinara sauce and cherry tomatoes and mix well. Fill the 24 oz marinara jar with water and add to the pan.
- Add the dry pasta and stir. Season with salt and pepper.
- Cover with the lid and simmer for 15 to 20 minutes, stirring often to prevent sticking and burning.
- Preheat the oven to 350° F.
- In a medium bowl, mix the parmesan, 1 cup mozzarella and ricotta together.
- When the pasta mixture is done, pour half the mixture into a 9×12” baking dish. Spread half the cheese mixture across the pasta. Repeat.
- Top with the remaining mozzarella. Return the dish to the oven for 10 more minutes.
