Ingredients
Scale
- 1 lb lean ground beef (85/15 or 90/10)
- 12 oz rotini or penne pasta
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 24 oz jar of high-quality marinara sauce
- 1 can (15 oz) tomato sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but stop about 2 minutes before it reaches al dente. The pasta will finish cooking in the oven, so keeping it firm now prevents it from becoming mushy later. Drain the pasta and set it aside.
- In a large skillet or Dutch oven over medium-high heat, add the ground beef and diced onions. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease from the pan. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Lower the heat to medium. Stir in the marinara sauce, tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Allow the mixture to simmer for about 5 minutes so the flavors meld. Remove the skillet from the heat and stir in the sour cream; this adds a luxurious creaminess that balances the acidity of the tomatoes.
- Add the cooked pasta to the meat sauce and toss until every noodle is well-coated. Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the cheddar and mozzarella cheese over the layer. Top with the remaining pasta mixture and finish with a generous layer of the remaining cheese.
- Place the dish in the center rack of the oven. Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is completely melted and slightly golden brown. If you prefer a crispier cheese top, broil for the last 2 minutes. Let the casserole rest for 5 minutes before serving to let the sauce set.
- Cook Time: 50 minutes