INGREDIENTS
FOR THE NOODLES
Cooking spray
1
(8-oz.) block cream cheese
3
large eggs
2 c.
shredded mozzarella
1/2 c.
freshly grated Parmesan
Kosher salt
Freshly ground black pepper
FOR THE FILLING
1 tbsp.
extra-virgin olive oil
1/2
medium yellow onion, chopped
3
cloves garlic, minced
1 tbsp.
tomato paste
1 lb.
ground beef
Kosher salt
Freshly ground black pepper
3/4 c.
marinara
1 tsp.
dried oregano
Pinch crushed red pepper flakes
1
(16-oz.) container ricotta
1 1/2 c.
shredded mozzarella
1/2 c.
freshly grated Parmesan
Freshly chopped parsley, for garnish
DIRECTIONS
- Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper.
- Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated.
- Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain.
- Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.
- Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.
- Bake until cheese is melty and sauce is bubbly, 30 minutes.
- Garnish with parsley before serving.
