# 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 (oregano, basil, thyme)
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
# Method:
01 - Preheat oven to 400°F (200°C). 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 on medium. Cook chopped onion for 3 to 4 minutes until softened, then add minced garlic and cook another minute.
04 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until thoroughly browned, about 6 to 8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste and cook for 1 minute. Add tomato passata, Italian herbs, optional red pepper flakes, salt, and black pepper. Simmer for 5 minutes.
06 - Add the cooked penne to the skillet and stir well to coat the pasta evenly with the sauce and beef mixture.
07 - Transfer half of the pasta mixture into the baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses. Add remaining pasta, then top with remaining cheeses.
08 - Bake uncovered for 20 to 25 minutes, until the cheese is melted, golden, and bubbling.
09 - Allow the dish to rest for 5 minutes to settle before serving.
