Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz penne or rigatoni pasta
  • 24 oz marinara sauce
  • 1/2 cup reserved pasta water
  • 1 tsp sugar
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 12x9 inch baking dish with a light coating of oil or cooking spray.
  2. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package's al dente instructions. Reserve 1/2 cup of the pasta water before draining.
  3. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking without stirring too often until the beef is mahogany-colored and onions are translucent.
  4. Stir in the minced garlic, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  5. Lower the heat to medium-low. Stir in the marinara sauce, sugar, and reserved pasta water until simmering and velvety.
  6. Toss the under-cooked pasta into the skillet with the beef sauce until fully coated.
  7. Transfer the mixture into the prepared baking dish and spread evenly.
  8. Top with shredded mozzarella and grated parmesan cheese. Bake until the cheese is melted and golden brown.
  9. Garnish with chopped fresh parsley before serving.