Instructions
Prep & Cook Beef: Preheat your oven to 350°F (175°C). As it heats, place your Dutch oven or large oven-safe pot over medium heat. Add the olive oil and ground beef. Cook, breaking it up with a wooden spoon, until the beef is browned and no longer pink. Stir in the black pepper and Italian seasoning.
Combine & Simmer: Take the pot off the heat. To the cooked beef, add the uncooked pastas shells, tomato sauce and water. Stir everything together until well combined.
Bake Covered: Cover the pot with its lid and carefully transfer it to the preheated oven. Bake for 30 minutes.
Add Cheeses: After 30 minutes, carefully remove the pot from the oven and take off the lid. The pasta should be tender. Drop spoonfuls of the Ricotta cheese evenly over the top. Then, sprinkle the shredded Mozzarella and Parmesan cheeses over everything.
Bake Uncovered: Return the pot to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and starting to turn golden.
Serve: Let the lasagna sit for 5 minutes before serving. Garnish with freshly chopped Italian parsley and enjoy!
Tips & Notes
No Oven-Safe Pot? You can complete steps 1-2 on the stovetop, then transfer the mixture to a greased 9×13-inch baking dish before covering with foil and baking.
Don’t Skip the Water: The water is essential for cooking the pasta and creating the perfect sauce consistency.
Customize It: Feel free to add diced onions or minced garlic to the beef as it browns, or mix a pinch of salt and red pepper flakes into the sauce for extra flavor.
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