Ingredients
Scale
- 1 lb ground beef (80/20 or 90/10)
- 1 lb penne, rotini, or ziti pasta
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 24 oz jar of high-quality marinara sauce
- 1 can (15 oz) tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop about 2 minutes early so the pasta is “al dente.” The pasta will finish cooking 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 onion. Cook until the beef is browned and the onions are translucent, breaking the meat apart with a wooden spoon as it cooks. Drain any excess grease from the pan. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Let the sauce simmer on low heat for about 5 to 10 minutes to allow the flavors to meld together.
- In a large mixing bowl, combine the cooked pasta and the meat sauce. Stir well until every piece of pasta is thoroughly coated. Transfer half of the pasta mixture into the prepared baking dish. Sprinkle one cup of the mozzarella and cheddar cheese over the middle layer. Top with the remaining pasta mixture. Finish by spreading the rest of the mozzarella, cheddar, and the grated Parmesan over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden. Let it rest for 5 minutes before serving.
- Cook Time: 45 minutes