Tender penne combined with seasoned beef, tomato sauce, and a golden cheese topping for a warm, satisfying dish.
# Components:
→ Pasta
01 - 14 oz penne pasta
→ Meats
02 - 1.1 lb ground beef
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 24 oz tomato passata or marinara sauce
06 - 2 tbsp tomato paste
07 - 1 tsp dried Italian herbs
08 - ½ tsp red pepper flakes (optional)
09 - Salt and black pepper, to taste
→ Dairy
10 - 2 cups shredded mozzarella cheese
11 - ½ cup grated Parmesan cheese
→ Oils
12 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Boil penne pasta in salted water for 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3–4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Add ground beef to skillet, breaking it apart with a spoon. Cook for 6–8 minutes until browned and fully cooked. Drain excess fat if needed.
05 - Stir in tomato paste and cook for 1 minute. Add tomato passata, Italian herbs, red pepper flakes if using, salt, and black pepper. Simmer for 5 minutes.
06 - Add cooked penne to skillet and mix thoroughly to coat pasta with sauce and beef.
07 - Transfer half of the pasta mixture into the greased baking dish. Sprinkle half the mozzarella and Parmesan cheeses. Layer remaining pasta and top with remaining cheeses.
08 - Bake uncovered for 20–25 minutes until cheese is golden and bubbling.
09 - Let casserole rest for 5 minutes to set before serving.
