# 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
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. Lightly grease a large baking dish.
02 - Boil salted water in a large pot. Cook penne pasta for 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until soft, about 3–4 minutes. Add garlic and cook 1 additional minute.
04 - Add ground beef to skillet, breaking up with a spoon. Cook until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, cooking for 1 minute. Add tomato passata, Italian herbs, red pepper flakes (if using), salt, and pepper. Simmer sauce for 5 minutes.
06 - Add cooked pasta to skillet. Mix thoroughly to coat pasta evenly with beef sauce.
07 - Place half of the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheeses. Add remaining pasta and top with remaining cheese.
08 - Bake uncovered for 20–25 minutes until cheese is golden brown and bubbling.
09 - Allow to rest for 5 minutes before serving.
