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
- 24 oz Jar of high-quality marinara sauce
- 1 can (8 oz) Tomato sauce
- 1 cup Sour cream
- 2 cups Shredded sharp cheddar cheese
- 2 cups 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). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. Bring a large pot of salted water to a boil and cook the pasta according to the package directions, but stop 2 minutes early so it remains “al dente.” Drain the pasta and set it aside.
- While the pasta cooks, place a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is 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, cooking for another minute until fragrant.
- Reduce the heat to low. Stir the marinara sauce and tomato sauce into the beef mixture. Allow it to simmer for 5 minutes. In a separate small bowl, stir the cooked pasta together with the sour cream until the noodles are evenly coated. This creates a creamy barrier that prevents the dish from drying out.
- Pour half of the creamy pasta into the prepared baking dish. Top with half of the meat sauce and 1 cup of cheddar cheese. Repeat the layers with the remaining pasta, followed by the remaining meat sauce. Top the entire dish generously with the remaining cheddar and mozzarella cheese.
- Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbling at the edges. If you prefer a golden-brown top, turn on the broiler for the last 2 minutes of cooking. Remove from the oven and let it stand for 5 minutes before serving to allow the sauce to set.
- Cook Time: 45 minutes