Ingredients
Scale
- 1 lb Rotini or Penne pasta
- 1.5 lbs Lean ground beef
- 1 Medium yellow onion, diced
- 3 Cloves garlic, minced
- 24 oz Jar of your favorite marinara sauce
- 15 oz Can of tomato sauce
- 1 tablespoon 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). Grease a large 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 directions, but stop 2 minutes early so it is slightly underdone (al dente). The pasta will finish cooking in the oven, and this prevents it from becoming mushy. Drain and set 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 fat from the pan. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Lower the heat to medium-low. Stir the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper into the beef mixture. Let the sauce simmer for about 5 minutes to allow the flavors to meld together. Taste the sauce and adjust the seasoning if necessary. Remove from heat.
- In a large mixing bowl, toss the cooked pasta with the meat sauce until every noodle is well-coated. Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and cheddar cheese over the layer. Pour the remaining pasta mixture on top, then finish with the remaining mozzarella, cheddar, and the grated Parmesan.
- Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on the edges. If you like a crispy top, you can broil it for the last 2 minutes. Let the casserole rest for 5 minutes before serving to let the sauce set. Garnish with fresh parsley if desired.
- Cook Time: 45 minutes