# 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 tablespoons tomato paste
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon 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 tablespoons olive oil
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Boil penne pasta in salted water, cooking 2 minutes less than instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until softened, about 3–4 minutes. Add garlic and cook for 1 additional minute.
04 - Add ground beef to skillet, breaking apart with a spoon. Cook for 6–8 minutes until browned and fully cooked. Drain excess fat if necessary.
05 - Stir in tomato paste and cook for 1 minute. Add tomato passata, Italian herbs, red pepper flakes if using, salt, and black pepper. Simmer for 5 minutes.
06 - Mix cooked pasta into the sauce and beef mixture, ensuring all pasta is evenly coated.
07 - Spread half of the pasta mixture into the baking dish. Sprinkle with half of mozzarella and Parmesan cheeses. Add remaining pasta mixture and top with rest of cheeses.
08 - Bake uncovered for 20–25 minutes until cheese is golden and bubbling.
09 - Allow to rest for 5 minutes before serving.
