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Rated 4.0 stars by 5 users
4-6
15 minutes
20 minutes
1 lb ground beef or Italian sausage (or a mix of both)
2 Tbsp olive oil
½ yellow onion, diced
3 cloves garlic, minced
1 tsp Blackstone Tuscan Herb Seasoning
1 tsp salt
½ tsp cracked black pepper
1 cup marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
8 oz cooked pasta (reserve ½ cup pasta water)
1 Tbsp butter
Fresh basil, chopped, for garnish
Preheat the Blackstone griddle to medium heat. Drizzle the olive oil onto the griddle and spread evenly.
Add the ground beef or sausage and break it apart with a spatula. Season with Tuscan Herb seasoning, salt, and pepper. Cook until browned and fully cooked.
Push the meat to one side of the griddle. Add the diced onion and minced garlic with a little extra oil if needed. Cook until softened and fragrant, then mix into the meat.
Pour the marinara sauce over the meat mixture and stir to combine. Let it simmer gently so the sauce reduces slightly and absorbs flavor.
Add the cooked pasta directly to the sauce mixture. Toss gently to coat evenly. Add a splash of the reserved pasta water as needed to loosen the sauce (you may not need all of it).
Sprinkle the shredded mozzarella evenly over the pasta. Cover with a dome and cook for 1–2 minutes, until the cheese is fully melted.
Add spoonfuls of ricotta across the pasta. Gently toss so the ricotta creates creamy pockets throughout the dish.
Sprinkle the grated Parmesan evenly over the top.
Add the butter and allow it to melt through the pasta for added richness.
Garnish with fresh basil and serve hot, family-style, straight from the griddle.
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