Ingredients
Scale
- 1.5 lbs Lean ground beef
- 1 Medium yellow onion, diced
- 3 cloves Garlic, minced
- 1 box (16 oz) Rotini or Penne pasta
- 1 jar (24 oz) Marinara or pasta sauce
- 1 can (15 oz) Diced tomatoes, drained
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick cooking spray. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but stop two minutes early so it remains “al dente.” The pasta will finish softening in the oven, and this prevents it from becoming mushy. Drain the pasta and set it aside.
- While the pasta boils, place a large skillet 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 fat from the pan. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for one more minute until the garlic is fragrant. Pour in the marinara sauce and diced tomatoes, simmering the mixture for 5 minutes to let the flavors meld.
- Combine the cooked pasta and the beef sauce in your prepared baking dish. Stir well to ensure every noodle is coated. Sprinkle the cheddar and mozzarella cheese evenly over the top. Bake for 20 to 25 minutes, or until the cheese is melted and bubbling at the edges. If you prefer a toasted top, broil for the last 2 minutes. Remove from the oven, let it rest for 5 minutes to set, garnish with parsley, and serve warm.
- Cook Time: 45 minutes