Cheesy Beef and Ricotta Pasta Bake

In a large Dutch oven over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon, about 5 to 7 minutes. Drain any excess fat.

Add the diced yellow onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more until fragrant.

Pour in the tomato sauce. Season with salt and black pepper. Reduce heat and simmer uncovered for 10 minutes until the sauce thickens slightly. Remove from heat and set aside.

In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, the egg, and salt. Mix until smooth and well combined.

Bring a large pot of salted water to a boil. Add the pasta penne and cook according to package directions until al dente. Drain and toss with olive oil.

Preheat your oven to 375°F (190°C).

Add the cooked pasta to the meat sauce in the Dutch oven. Stir gently to coat the pasta evenly with the sauce.

Drop spoonfuls of the ricotta filling over the pasta. Use a spatula to gently fold and distribute it throughout the bake, creating swirls of creamy ricotta.

Sprinkle the remaining 1.5 cups of shredded mozzarella over the top. Scatter the chopped basil across the cheese.

Place in the oven and bake for 20 to 25 minutes until the cheese is bubbly and golden brown on top. Let rest for 5 minutes before serving.