Ingredients

½ lb. ground beef

½ lb. ground sausage

1 small yellow onion, diced

3 cloves garlic

½ teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon tomato paste

3 tablespoons flour (optional, helps thicken the sauce)

1 ½ cups beef broth

16 oz. tomato sauce

½ cup ricotta cheese

2 ½ cups fresh low moisture mozzarella, shredded

½ pound Campanelle pasta (can substitute bowtie)

Instructions

Step 1: Preheat the oven to 500°F (260°C).

Step 2: In a skillet over medium heat, cook and crumble the ground beef and sausage. Add the diced onions halfway through cooking until softened. Drain excess grease.

Step 3: Add the garlic to the skillet and cook for 1 minute until fragrant.

Step 4: Stir in salt, oregano, basil, tomato paste, and flour. Cook for 2 minutes to remove any raw flour taste, stirring frequently.

Step 5: Pour in the beef broth and scrape the bottom and sides of the skillet with a silicone spatula to loosen any browned bits.

Step 6: Add the tomato sauce and bring the mixture to a boil, then reduce heat and let it simmer gently.

Step 7: Stir in the ricotta cheese until fully combined into the sauce.

Step 8: Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for about 10 minutes or according to package instructions until al dente. Drain well.

Step 9: Add the drained pasta to the skillet sauce and stir to combine thoroughly.

Step 10: If your skillet is oven safe, you can bake directly in it. Otherwise, transfer the pasta mixture to a lightly greased 9 x 13-inch casserole dish.

Step 11: Sprinkle shredded mozzarella evenly on top. Bake uncovered for 8-10 minutes until the cheese melts and starts to brown. Watch closely to avoid burning.

Step 12: Garnish with fresh parsley and serve hot, ideally with garlic bread topped with cheese for a complete meal.

Tips & Variations

Use bowtie pasta if Campanelle is unavailable; both hold sauce well.

The optional flour helps thicken the sauce but can be omitted if you prefer a thinner sauce.

For extra flavor, add a pinch of red pepper flakes when cooking the meat.

Try substituting Italian sausage for a spicier version.

Top with freshly grated Parmesan before baking for added depth.

FAQs

Can I prepare this dish vegetarian?

Yes, you can replace the ground beef and sausage with sautéed mushrooms, lentils, or your favorite plant-based protein, and use vegetable broth instead of beef broth.

Is it necessary to bake the lasagna after assembling?

Baking melts and browns the mozzarella cheese, adding a nice texture and flavor. You can skip baking if you prefer, but the cheese will remain unmelted.