This weeknight favorite comes together entirely in one pot, with rich ground beef simmered down with onion, garlic, and oregano into a deeply savory tomato sauce. Broken pasta pieces cook right in that sauce, soaking up all the flavor as they turn tender, so there's no separate boiling pot to deal with. Once everything's bubbling, dollops of creamy ricotta and a generous blanket of melted mozzarella and Parmesan get layered on top and melted down until gooey and golden. A scatter of fresh basil at the end brightens the whole dish before it goes straight from pot to table. It's a cozy, cheesy, deeply satisfying dinner, and it's a great option to add into a gluten free dinner rotation.
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Heat a large deep 12-inch skillet or wide Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and oregano (and red pepper flakes, if using) and cook, stirring constantly, until fragrant, about 1 minute.
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