Tender penne, savory beef, and bubbling cheese bake together in a comforting, flavorful casserole—perfect for sharing.
# 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 (such as oregano, basil, or thyme)
08 - 0.5 tsp red pepper flakes (optional)
09 - Salt and black pepper, to taste
→ Dairy
10 - 2 cups shredded mozzarella cheese
11 - 0.5 cup grated Parmesan cheese
→ Oils
12 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9 x 13-inch baking dish.
02 - Cook penne pasta in a large pot of boiling salted water for 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Add ground beef to the skillet, breaking it up with a spoon. Cook until fully browned and cooked through, roughly 6–8 minutes. Drain excess fat if needed.
05 - Add tomato paste and cook for 1 minute. Stir in tomato passata or marinara sauce, Italian herbs, red pepper flakes if desired, salt, and black pepper. Simmer mixture for 5 minutes.
06 - Add the drained pasta to the skillet. Stir well to coat all pieces with the beef and tomato sauce.
07 - Spoon half the pasta and beef mixture into the prepared dish. Sprinkle with half the shredded mozzarella and half the Parmesan cheese. Add remaining pasta mixture and top with the remaining mozzarella and Parmesan.
08 - Bake uncovered for 20–25 minutes until the cheese is golden and bubbling.
09 - Allow the casserole to rest for 5 minutes before slicing and serving.
