Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly

grease a baking sheet.

Cook ground beef with onion, garlic, paprika, oregano, crushed red pepper, if desired, salt, and pepper in a large frying pan over medium-high heat for seven minutes, until browned and crumbly. Drain excess fat. Stir in

soy sauce and half the crushed tomatoes.

Break the ramen blocks into little pieces and spread them in an even layer on the prepared baking sheet. Pour the remaining crushed tomatoes around and over the noodles. Drizzle with one tablespoon olive oil.

Spoon the beef mixture evenly over the ramen. Add warm water around the noodles so they soften while baking. Toss lightly so everything is coated but not fully submerged.

Cover the baking sheet tightly with foil and bake for 20 minutes. Remove

the foil, drizzle with remaining olive oil, and bake for another 10–12 minutes, until the noodles are tender at the edges and starting to crisp.

Fluff the noodles with a fork, garnish with fresh herbs, and serve hot straight from the pan.