Ingredients
- 12 oz (340g) penne pasta
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (optional for extra texture)
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside. - Cook the Beef:
In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. - Add Sauce:
Stir in the tomato sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper. Let it simmer for about 5–7 minutes until slightly thickened. - Combine Pasta and Sauce:
Add the cooked pasta to the beef sauce. Mix until the pasta is well coated. - Add Cheese:
Stir in 1 cup of shredded mozzarella and half of the parmesan cheese until melted and combined. - Bake (Optional but Delicious!):
Transfer the pasta to a baking dish. Sprinkle the remaining mozzarella and parmesan cheese evenly on top. Broil for 2–4 minutes or bake at 375°F (190°C) for 10 minutes until the cheese is bubbly and golden. - Serve:
Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
If you’d like, I can help you make a one-pot version or add veggies for extra nutrition — just say so!