Categories: Pasta

Ingredients

• 2 tbsp olive oil
• 1 lb. ground beef
• 1 1/2 tsp kosher salt, divided
• 2 garlic cloves, finely chopped
• 28 oz. can crushed tomatoes
• 16 oz. ziti
• 3 cups water
• 2 tsp chopped fresh oregano
• 1 cup frozen peas, thawed
• 3/4 cup ricotta
• 8 oz. shredded mozzarella

Directions

1. In a deep 12-inch ovenproof skillet, heat oil over medium heat. Add beef and 1/2 tsp salt; cook, stirring occasionally, until browned and crumbly, about 5 minutes. Add garlic; cook for 1 minute.

2. Increase heat to medium-high. Add tomatoes, pasta, 3 cups water, oregano and remaining 1 tsp salt; bring to a boil, stirring frequently. Reduce heat; simmer, stirring frequently, until pasta is tender, about 10 minutes. Stir in peas and ricotta. Top with mozzarella.

3. Broil until cheese is melted and lightly browned, about 2 minutes. Let stand for 10 minutes before serving.

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