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- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet. Add onion, cook 3–4 min, then garlic for 1 min.
- Add ground beef, break it apart, cook until browned (6–8 min). Drain excess fat.
- Stir in tomato paste for 2 min, then add crushed tomatoes, oregano, salt, pepper, and optional red pepper flakes. Simmer 10–15 min.
- Add pasta to sauce. Stir and let simmer 3–4 min.
- Sprinkle mozzarella on top. Cover and let cheese melt 5 min. Optional: broil for 2 min.
- Garnish with parsley or thyme and serve.
- Notes: – Use turkey or chicken instead of beef. – Add mushrooms or spinach. – Make it spicy with chili flakes. – Use gluten-free pasta if needed. – Freeze portions for up to 2 months.
