Ingredients
Scale
- 1 lb ground beef (80/20 or 90/10 lean)
- 1 box (16 oz) rotini or penne pasta
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara or pasta sauce
- 1 can (8 oz) tomato sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook it for two minutes less than the package directions suggest for “al dente.” The pasta will continue to cook in the oven, so slightly undercooking it now prevents it from becoming mushy later. 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 onion. 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. Pour in the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Simmer the meat sauce for 5 minutes to let the flavors meld together.
- Combine the cooked pasta and the meat sauce in the large pot or directly in the baking dish. Stir until the pasta is evenly coated. Stir in half of the cheddar cheese. Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheddar and all the mozzarella over the top. Bake for 20 to 25 minutes, or until the cheese is melted and bubbling at the edges. If you like a golden crust, broil for the last 2 minutes. Let the casserole rest for 5 minutes before serving to help the sauce set. Garnish with fresh parsley if desired.
- Cook Time: 45 minutes