Brown the beef and onion

• Heat a large skillet over medium heat.
• Add the ground beef and diced onion and cook until the beef is browned and the onion is softened.
• Drain any excess grease if needed.

Add the seasonings

• Stir in the Italian seasoning, dried parsley, garlic powder, dried basil, salt, black pepper and tomato paste.
• Cook for 1-2 minutes until fragrant.

Add the liquids

• Pour in the chicken broth, marinara sauce and heavy cream.
• Stir well to combine.

Cook the pasta

• Add the uncooked fusilli pasta and bring the mixture to a boil.
• Make sure the noodles are fully covered by the liquid.
• Reduce the heat to a simmer, cover with a lid and cook according to the pasta package directions, stirring every few minutes so the noodles don't stick to the bottom.
• Add additional broth if needed, until the pasta is tender.

Make the ricotta topping

• While the pasta cooks, combine the ricotta cheese, ½ cup of mozzarella cheese, parsley, salt and pepper in a small bowl.

Top with the cheeses

• 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.

Melt the cheese and serve

• Cover the skillet until the cheese is melted and bubbly.
• Garnish with additional parsley if desired and serve warm.