Creamy Ricotta Pesto Pasta

Ingredients

• 12 oz rotini pasta

• 1 lb ground beef

• 1 container ricotta cheese

• 1 bag Italian cheese blend (shredded)

• 1/2 cup prepared pesto (store-bought or homemade)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 package cherry tomatoes

• 1/4 cup grated Parmesan cheese

• 1/4 cup pasta water (reserved from boiling pasta)

• 1 tbsp olive oil

• Salt, pepper, Italian seasoning, and oregano to taste

• Fresh basil or parsley (optional, for garnish)

Instructions

1. Cook the Pasta. Bring a large pot of salted water to a boil. Cook the rotini until al dente, according to package instructions—reserve 1/4 cup of the pasta water before draining.

2. Cook the Ground Beef—heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic; sauté until softened and fragrant (about 2-3 minutes). Add the ground beef, cook until browned, and break it into small pieces. Season with salt, pepper, Italian seasoning, and a pinch of oregano. Drain any excess fat. (Optional: Stir in the halved cherry tomatoes for flavor and moisture.)

3. Make the Pesto Ricotta Sauce. Mix the ricotta cheese, pesto, and reserved pasta water in a large bowl until smooth. Add salt and pepper to taste.

4. Combine Everything. Add the cooked pasta and ground beef mixture to the pesto-ricotta sauce. Mix until everything is evenly coated.

5. Assemble and Bake. Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13-inch baking dish. Mix the remaining ricotta cheese left over in your container with a bag of Italian shredded cheese and parmesan. Sprinkle the cheese blend evenly over the top.

6. Bake. Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly. Broil for an additional 3-5 minutes to crisp up the top.

7. Garnish and Serve. Let the dish cool slightly before serving. Garnish with fresh basil or parsley, if desired, and pesto.