Ingredients:

  • 16 oz Rotini or Penne pasta
  • 1 lb lean ground beef (90/10)
  • 24 oz marinara sauce
  • 4 oz cream cheese, softened and cubed
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 4 oz sliced pepperoni
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp sea salt (for pasta water)
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes

Instructions:

  1. Boil a large pot of salted water. Add the rotini and cook for exactly 2 minutes less than the package directions for al dente. Drain and set aside without rinsing.
  2. In a large skillet or Dutch oven over medium-high heat, brown the ground beef and diced onions. Break the meat into small crumbles until mahogany-brown. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Reduce heat to medium-low. Stir in the marinara sauce, cubed cream cheese, dried oregano, and red pepper flakes. Stir until the cream cheese is fully melted and the sauce is a smooth, velvety orange-red.
  4. Combine the undercooked pasta with the meat sauce, tossing to coat thoroughly. Transfer the mixture into a 9x13 inch baking dish.
  5. Preheat oven to 375°F (190°C). Top the pasta with shredded mozzarella and grated Parmesan. Arrange pepperoni slices in a single layer over the cheese.
  6. Bake for 15-20 minutes until the cheese is bubbling. Optional: Finish under the broiler for 1-2 minutes until the pepperoni edges are curled and crispy.