Ingredients

32 oz. marinara sauce (high quality)

½ cup half and half (can substitute heavy cream)

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

¾ teaspoon each: dried oregano, basil, parsley, mustard powder

1 lb. ground beef

Salt and pepper, to taste

1 small yellow onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

½ cup beef broth

¼ cup Parmesan cheese, grated

2 cups mozzarella cheese, divided

¾ lb. penne pasta

Instructions

Step 1: Combine the marinara sauce, half and half, Worcestershire sauce, hot sauce, and dried herbs (oregano, basil, parsley, mustard powder) in a bowl and set aside. Measure out all remaining ingredients.

Step 2: Preheat your oven to 375°F (190°C).

Step 3: Bring a large pot of salted water to a boil. Add ¾ tablespoon salt once boiling.

Step 4: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and cook the ground beef, breaking it up with a spoon, for about 3 minutes. Add the diced onion and minced garlic, stirring occasionally until onions soften and beef is fully cooked, about 5-6 minutes. Drain excess grease thoroughly.

Step 5: Stir in the tomato paste and cook for 1-2 minutes. Add beef broth and use a spatula to scrape the bottom of the skillet, loosening browned bits for added flavor. Let the mixture simmer gently, reducing liquid by half, about 3-4 minutes.

Step 6: Pour in the prepared sauce mixture from step 1. Bring it to a gentle boil, then lower the heat and let simmer uncovered while you cook the pasta.

Step 7: Cook penne pasta in the boiling water until just shy of al dente (it will cook more in the oven). Drain pasta promptly to prevent overcooking.

Step 8: Stir the Parmesan cheese and ¼ cup of mozzarella cheese into the sauce. Then add the drained pasta and toss until evenly coated.

Step 9: Transfer the pasta and sauce mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining mozzarella evenly on top.

Step 10: Bake uncovered for 10 minutes in the preheated oven. If you prefer a browner top, broil on high (450°F/232°C) for 1-2 minutes—watch closely to avoid burning.

Step 11: Remove casserole from oven and garnish with fresh parsley. Let it rest for 5 minutes before serving. Enjoy with garlic bread with cheese for a complete meal!

Tips & Variations

Use a high-quality marinara sauce for the best flavor or make your own for a fresher taste.

Substitute half and half with heavy cream for a richer sauce.

Mix in vegetables like bell peppers or mushrooms when cooking the beef for added nutrition and texture.

For a spicier casserole, increase the amount of hot sauce or add red pepper flakes.

Try a different pasta shape like rigatoni or ziti if penne is not available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through. For longer storage, freeze the casserole before baking for up to 2 months; thaw overnight in the fridge before baking as directed.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well as a leaner alternative. Cook it the same way, adjusting the cooking time slightly if needed.

How do I prevent the pasta from becoming mushy?

Cook the pasta just until it’s slightly under al dente as it will continue to cook in the sauce and oven. Also, drain it quickly and mix immediately with the sauce to avoid overcooking.