Ingredients
Equipment
Method
- Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook it until it is al dente, following the package directions. Drain the pasta, reserve ½ cup of the pasta water, and transfer the drained pasta to a 9x13 baking dish.
- In a large, deep skillet over medium-high heat, warm the olive oil. Add the ground beef and diced onion. Season with Italian seasoning, salt, and pepper. Cook the ground beef and onion mixture, breaking up the beef into smaller pieces with a wooden spoon until it is browned, about 10 minutes.
- Add the minced garlic to the skillet and cook until fragrant, about 1 more minute. Stir in the marinara sauce and torn basil. Transfer this sauce mixture on top of the pasta in the baking dish and toss gently to combine everything. Add as much of the reserved pasta water as you like until the sauce looks glossy.
- Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven until the cheese is lightly golden, about 15 minutes. Garnish with fresh basil and serve immediately.
Nutrition
Notes
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. You can reheat them in the oven or microwave. To freeze, store in an airtight container for up to 3 months. Bake from frozen by adding an additional 20 minutes to the cook time.