# Components:
→ Pasta
01 - 14 oz penne pasta
→ Meats
02 - 1.1 lb ground beef
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 24 oz tomato passata or marinara sauce
06 - 2 tbsp tomato paste
07 - 1 tsp dried Italian herbs (oregano, basil, thyme blend)
08 - ½ tsp red pepper flakes, optional
09 - Salt and black pepper, to taste
→ Dairy
10 - 2 cups shredded mozzarella cheese
11 - ½ cup grated Parmesan cheese
→ Oils
12 - 2 tbsp olive oil
# Method:
01 - Preheat the oven to 400°F and lightly grease a large 9x13-inch baking dish.
02 - Boil penne in salted water for 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3–4 minutes until soft, then add garlic and cook for 1 minute more.
04 - Add ground beef to the skillet, breaking it apart. Cook until browned and fully cooked, approximately 6–8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste and cook briefly for 1 minute. Add tomato passata, Italian herbs, red pepper flakes (if using), salt, and pepper. Simmer the mixture for 5 minutes.
06 - Add cooked pasta to the skillet and mix thoroughly to coat all pieces evenly with the sauce and beef.
07 - Place half the pasta mixture into the prepared baking dish. Sprinkle half the mozzarella and Parmesan cheeses over it. Add the remaining pasta, then top with the rest of the cheeses.
08 - Bake uncovered for 20–25 minutes until the cheese is golden and bubbling.
09 - Let the casserole rest for 5 minutes prior to serving to allow flavors to settle.
