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In a large oven-safe pot, brown the ground beef over medium-high heat. Drain excess fat and set aside.
In the same pot, melt butter and sauté onion and garlic until softened. Season with salt, pepper, thyme, and oregano.
Return beef to the pot and stir to combine. Add uncooked rotini, chicken broth, Cayenne. (If using) and tomato sauce. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Stir in Parmesan, then dollop ricotta evenly over the pasta. Top with shredded mozzarella.
Transfer to a 375°F oven for approximately 10 minutes, until the cheese is melted and bubbly. For a golden finish, broil for 1–2 minutes, watching carefully.