Tender penne with savory beef, tomato sauce, and a bubbling cheese topping baked to golden perfection.
# 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
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large 9x13 inch baking dish.
02 - Boil penne in salted water for 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3 to 4 minutes until softened, then add garlic and cook an additional minute.
04 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned and fully cooked, approximately 6 to 8 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste and cook for 1 minute. Add tomato passata, dried Italian herbs, red pepper flakes if using, salt, and pepper. Simmer the sauce for 5 minutes.
06 - Add drained pasta to the skillet and toss to coat evenly with the sauce and beef mixture.
07 - Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheeses. Add the remaining pasta, then top with the rest of the cheeses.
08 - Bake uncovered for 20 to 25 minutes until cheese is golden and bubbling.
09 - Allow the casserole to rest for 5 minutes before serving.
