PHILLY CHEESESTEAK PASTA – Page 2

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to the package instructions.
Drain the pasta and toss it with olive oil to prevent sticking. Set aside.

Heat a large skillet or saucepan over medium heat. Add the ground beef or sausage and cook, breaking it into small pieces, until browned. Remove excess grease if necessary.
Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and diced tomatoes. Stir in the tomato paste, sugar, dried basil, oregano, red pepper flakes, salt, and pepper.
Simmer the sauce for 20-25 minutes, stirring occasionally, until thickened. Add the fresh parsley and basil, then adjust the seasoning as needed.

In a medium bowl, combine the ricotta cheese, Parmesan, 1 cup of mozzarella, egg, salt, and black pepper. Mix until well blended.

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
Layer half of the cooked pasta over the sauce.
Dollop half of the ricotta cheese mixture over the pasta and spread gently. Pour half of the remaining meat sauce over the cheese layer.
Repeat the layers: pasta, ricotta cheese mixture, and meat sauce.
Sprinkle the remaining shredded mozzarella and grated Parmesan over the top.

Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the bake rest for 10 minutes before serving to allow the layers to set.

Serve the Best Italian Bake with a crisp green salad and warm garlic bread.
Pair it with a glass of red wine like Chianti or Merlot for a classic Italian dining experience.

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