# 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 tablespoons tomato paste
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon 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 tablespoons olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil penne pasta in a large pot of salted water for 2 minutes less than package instructions. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute more, stirring frequently.
04 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
05 - Stir in tomato paste and cook for 1 minute. Add tomato passata, dried Italian herbs, red pepper flakes if using, salt and black pepper. Simmer for 5 minutes until the sauce is thickened and fragrant.
06 - Add drained pasta to the skillet and mix until pasta is well coated in beef and sauce.
07 - Transfer half of the pasta mixture to the prepared baking dish. Sprinkle evenly with half of the mozzarella and half of the Parmesan. Layer remaining pasta on top, then finish with remaining mozzarella and Parmesan.
08 - Bake uncovered for 20–25 minutes, or until the cheese topping is golden and bubbling.
09 - Let the casserole rest for 5 minutes before portioning and serving.
