# 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
# Directions:
01 - Preheat oven to 400°F and grease a large baking dish lightly.
02 - Boil penne in salted water, cooking two minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Add garlic and sauté for 1 minute more.
04 - Add ground beef to the skillet, breaking apart with a spoon. Cook for 6 to 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, salt, and pepper. Simmer for 5 minutes.
06 - Add cooked penne to the skillet and stir thoroughly to coat pasta with the sauce and beef mixture.
07 - Transfer half of the pasta mixture into the baking dish. Sprinkle evenly with half of the mozzarella and Parmesan cheeses. Add remaining pasta mixture and top with remaining cheeses.
08 - Bake uncovered for 20 to 25 minutes until the cheese topping is golden and bubbling.
09 - Allow the dish to rest for 5 minutes before serving to let flavors meld.
