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.

Serves 4

• 1 lb (450 g) ground beef
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1/2  tsp smoked paprika (optional)
• 1 tsp dried oregano or Italian seasoning
• 1/2  tsp crushed red pepper (optional)
• salt and black pepper, to taste
• 1 Tbsp soy sauce
• 1 28-oz (790 g) can crushed tomatoes, divided
• 3 3-oz (85-g) pkgs ramen noodles (discard seasoning packets)
• 2 Tbsp olive oil, divided
• 1–1 1/2  cups warm water
• fresh basil or parsley, for garnish

Preheat oven to 400°F (200°C). 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 7 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 1 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.

Tip: You can toss in some veggies (like sliced peppers, zucchini, or spinach) before baking to make it a full, balanced meal.