1
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess grease if needed.
2
Stir in the Italian seasoning, parsley, garlic powder, basil, salt, pepper, and tomato paste. Cook for 1-2 minutes.
3
Pour in the chicken broth, marinara sauce, and heavy cream. Stir well to combine.
4
Add the uncooked fusilli pasta and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook according to the pasta package directions, stirring occasionally, until the pasta is tender. Add additional broth if needed.
5
While the pasta cooks, combine the ricotta cheese, ½ cup mozzarella cheese, parsley, salt, and pepper in a small bowl.
6
Once the pasta is cooked, top the skillet with the remaining 1 cup of mozzarella cheese. Add dollops of the ricotta mixture over the top.
7
Cover the skillet for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with additional parsley if desired and serve warm.