Cheesy Lasagna Bowl (Print Version)

# Ingredients:

01 - A pinch of black pepper.
02 - 1-2 tablespoons olive oil.
03 - A 1-pound pack of ground beef.
04 - 1 big onion, chopped.
05 - 4 minced garlic cloves.
06 - 4 cups chicken stock.
07 - 1/4 cup tomato paste.
08 - 1-2 cups water, as needed.
09 - 1 tablespoon of salt.
10 - 8 ounces of bowtie pasta.
11 - 1 big can (15 oz) of diced tomatoes.
12 - 1 big can (15 oz) of tomato sauce.
13 - 1 tablespoon Italian seasoning.
14 - 1/2 cup mozzarella, shredded.
15 - 1/4 cup grated parmesan.
16 - 1/2 cup ricotta cheese.
17 - 1/4 cup fresh parsley, finely chopped.

# Instructions:

01 - Start by heating olive oil in a large pot.
02 - Add ground beef, garlic, and onion. Cook until the meat browns and the onion softens. Make sure to get rid of the grease.
03 - Toss in the tomatoes, sauce, tomato paste, chicken broth, water if needed, seasoning, and pasta.
04 - Let everything heat up till it's boiling.
05 - Put on low and let it cook for 10-15 minutes. Stir often to check that the pasta is tender.
06 - Pour in some water if it's too thick for your liking.
07 - Mix in the cheeses or leave them on the side for topping. Sprinkle fresh parsley before serving.
08 - Store in the fridge for up to 5 days or freeze for 3 months.
09 - Reheat slowly and add extra liquid if it seems dry.

# Notes:

01 - Larger pasta shapes tend to work better.
02 - Turkey or sausage can be swapped for beef.
03 - For a thicker sauce, crush the canned tomatoes.
04 - Use jarred pasta sauce if fresh tomatoes aren't handy.
05 - Always throw in some water or broth when reheating.

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