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When ramen night meets comfort food. This sheet-pan dinner gives you saucy, beefy noodles and oven-crisped edges all in one bite. Easy to toss together, fun to pull apart, and guaranteed to disappear fast.
1 pound (450 grams) ground beef
1 small onion, thinly sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 teaspoon smoked paprika (optional)
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon crushed red pepper (optional)
salt, to taste
black pepper, to taste
1 tablespoon soy sauce
28 ounces (790 grams) Tuscanini Crushed Tomatoes, divided
3 3-ounce (85-gram) packages Gefen Ramen Noodles (discard seasoning packets)
2 tablespoons olive oil, divided
1 to 1 and 1/2 cups warm water
fresh basil or parsley, for garnish
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.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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I can’t get Tuscanii’s crushed tomatoes where I live. Would passata be a good substitute, or chopped tomatoes?
You can definitely use chopped tomatoes.