A comforting and flavorful baked pasta dish with a cheesy topping, perfect for family dinners.
Cook the penne pasta in a pot of boiling salted water until al dente, then drain.
Undercook the pasta slightly as it will continue to cook in the oven.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
Use a wooden spoon to break the beef into small pieces for even cooking.
Stir in the basil, thyme, parsley, oregano, and black pepper. Cook for an additional 2 minutes to release the flavors.
Toast the spices slightly in the pan to enhance their aroma.
Add the marinara sauce to the skillet and stir to combine. Simmer for 10 minutes on low heat.
Cover the skillet partially to prevent splattering.
Combine the cooked pasta with the sauce mixture in the skillet, ensuring the pasta is well coated.
Gently fold the pasta to avoid breaking it.
Transfer the pasta mixture to a greased baking dish. Top with shredded mozzarella and cheddar cheese.
Spread the cheese evenly for a uniform crust.
Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Check the casserole halfway through to ensure even cooking.
Let the casserole rest for 5 minutes before serving.
Resting allows the flavors to meld and makes serving easier.
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