Tender penne, beef, tomato sauce, and golden mozzarella create a satisfying, comforting baked main for gatherings.
# Components:
→ Pasta
01 - 14 oz penne pasta
→ Meats
02 - 1.1 lb ground beef
→ Vegetables
03 - 1 medium yellow 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 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Dairy
11 - 2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
→ Oils
13 - 2 tablespoons olive oil
# Directions:
01 - Set oven to 400°F (200°C). Lightly coat a 9x13 inch baking dish with olive oil or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add penne and cook for 2 minutes less than package instructions. Drain and reserve.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion 3–4 minutes until soft. Add minced garlic and cook an additional minute.
04 - Add ground beef to the skillet. Break up meat with a spoon and cook until fully browned, about 6–8 minutes. Remove any excess fat.
05 - Stir in tomato paste, letting it cook for 1 minute. Add tomato passata, Italian herbs, red pepper flakes if using, salt, and pepper. Simmer for 5 minutes to combine flavors.
06 - Fold cooked penne into the skillet with sauce and beef. Toss until all pasta is evenly coated.
07 - Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan. Layer remaining pasta on top, finishing with the rest of the cheeses.
08 - Bake uncovered for 20–25 minutes until cheese is golden brown and bubbling.
09 - Let casserole rest 5 minutes before cutting and serving.
