Bucatini Skillet Pie

A delightful twist on traditional pasta dishes, combining creamy bucatini pasta with a crispy, golden crust.

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Bring a large pot of salted water to a boil. Add bucatini and cook for 8–10 minutes, stirring occasionally, until al dente. Drain and set aside.
In a cast-iron skillet, heat olive oil over medium heat. Add onion and sauté for about 5 minutes until translucent. Stir in garlic and cook for an additional minute until fragrant.
Pour in crushed tomatoes and sprinkle in oregano, plus salt and pepper to taste. Simmer the sauce for about 5 minutes, allowing the flavors to meld.
In a mixing bowl, combine the drained bucatini, ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Mix well until evenly incorporated.
Pour the bucatini mixture into the skillet with the sauce, stirring gently to combine. Smooth the top to create an even layer. Cook on medium-low heat for 10 minutes, allowing the bottom to set.
Preheat your oven to 190°C (375°F). Transfer the skillet to the oven and bake for 15–20 minutes, or until the top is golden and crispy. If needed, broil for an additional 2 minutes for an extra crunch.
Remove from the oven and let it cool for 5 minutes before slicing. Serve hot with optional toppings.

For best results, avoid overcooking the pasta and consider adding cooked sausage or sautéed spinach for extra flavor.