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1. Heat a large oven-safe skillet over medium-high heat. Add the ground beef, season with half the salt and the black pepper, and cook, breaking it up, until deeply browned, about 6 to 8 minutes. Transfer the beef to a plate, then drain off the excess rendered fat, leaving about 1 tablespoon in the pan.
1 lb Lean ground beef (93% lean),
0.5 tsp Salt,
0.5 tsp Black pepper
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2. Add the onion and mushrooms to the skillet and cook over medium-high heat until the mushroom moisture evaporates and they brown, 6 to 7 minutes. Stir in the garlic, oregano and red pepper flakes for 30 seconds.
0.5 piece Yellow onion, diced,
3 clove Garlic,
8 oz Cremini mushrooms, sliced,
2 tsp Dried oregano,
0.2 tsp Red pepper flakes
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3. Return the beef to the skillet. Pour in the crushed tomatoes, beef broth and remaining salt, then stir in the dry pasta, making sure it is submerged. Bring to a simmer, cover, and cook over medium-low heat for 12 to 14 minutes, stirring every few minutes, until the pasta is just al dente and the sauce is thick.
8 oz Short pasta (rotini, penne or fusilli),
1 can Crushed tomatoes,
1.5 cup Low-sodium beef broth,
0.5 tsp Salt
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4. Preheat the broiler to high. Stir the spinach into the skillet in handfuls until wilted, about 2 minutes.
5 oz Fresh baby spinach
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5. Mix the ricotta, egg and half of the Parmigiano in a bowl. Drop spoonfuls over the pasta, then gently spread into a lasagna-style layer. Top with the mozzarella and remaining Parmigiano.
1 cup Part-skim ricotta or cottage cheese,
1 piece Egg,
0.2 cup Grated Parmigiano-Reggiano,
1 cup Shredded part-skim mozzarella
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6. Cover and cook over low heat for 4 minutes to set the ricotta, then uncover and broil 4 to 5 minutes (about 260°C / 500°F) until the cheese is bubbling and golden. Rest 5 minutes, scatter with basil, and serve.
0.2 cup Fresh basil (garnish)
