Ingredients
Scale
- 1 lb Penne or Rotini pasta
- 1.5 lbs Lean ground beef
- 1 Medium yellow onion, diced
- 3 Cloves garlic, minced
- 24 oz Marinara or pasta sauce
- 15 oz Diced tomatoes (undrained)
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded sharp cheddar cheese
- 1/4 cup Grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a large 9×13 inch baking dish with non-stick spray. Bring a large pot of salted water to a boil. Add the pasta and cook for two minutes less than the package directions suggest for “al dente.” The pasta will continue cooking 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 as you go. Drain any excess grease from the pan. Stir in the minced garlic and cook for just one minute until fragrant.
- Lower the heat to medium. Stir in the marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Allow the mixture to simmer gently for about 5 to 7 minutes. This allows the flavors to meld together. Taste the sauce and adjust the seasoning if necessary. Remove the skillet from the heat.
- In a large mixing bowl, or directly in the pasta pot, combine the cooked pasta and the meat sauce. Toss everything together until the pasta is evenly coated. Stir in half of the mozzarella and cheddar cheeses. Pour the mixture into your prepared baking dish and spread it out evenly with a spatula.
- Sprinkle the remaining mozzarella, cheddar, and Parmesan cheese over the top of the casserole. Cover the dish with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 10 to 15 minutes. The cheese should be melted, bubbly, and slightly golden brown around the edges. Let the casserole rest for 5 minutes before serving to let the sauce set.
- Cook Time: 50 minutes