Ingredients
Equipment
Method
Prep and cook the pasta
- Preheat the oven to 375°F (190°C). Keep it preheating while you prep the filling so the bake heats evenly.
- Cook the penne pasta until al dente, then drain and set aside. Save a little cooking water if the pasta looks dry.
Brown the beef and build the sauce
- Heat the olive oil in a large skillet over medium heat. The oil should shimmer before adding onions.
- Add the diced onion and cook until softened. Stir occasionally so it cooks evenly.
- Add the minced garlic and cook for 30 seconds. Stop before it browns to avoid bitterness.
- Add the ground beef and cook until browned. Break it up as it cooks for even texture.
- Stir in the marinara sauce, drained diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Simmer for 5 minutes to meld the flavors.
Assemble and bake
- Combine the pasta with the meat sauce. Stir until the penne is evenly coated.
- Transfer half of the mixture to a greased baking dish. Spread it into an even layer so it bakes through.
- Sprinkle with half the mozzarella and cheddar cheese. Add cheese to the edges for maximum melt.
- Add the remaining pasta mixture and top with the remaining cheeses and parmesan. Cover the surface so it turns bubbly and golden in the oven.
- Bake for 20–25 minutes until bubbly and golden. Let it rest briefly before slicing so the layers set.
- Garnish with fresh parsley before serving. Add it right before serving for fresh color.
Notes
For cleaner slicing, let the baked pasta stand 5–10 minutes after baking before serving. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven at 350°F (175°C) until hot through or microwave in portions. Freezing is yes: cool completely, freeze up to 2 months, then thaw overnight in the fridge and reheat until bubbly. For a lighter option, use lean ground beef and swap in part-skim mozzarella for similar melty coverage.