Ingredients
Scale
- 1lb (450 g) elbow macaroni (or cavatappi)
- 1lb (450 g) ground beef
- 1medium onion, diced
- 3cloves garlic, minced
- 1(24 oz) jar marinara or pasta sauce
- 1(14.5 oz) can diced tomatoes, drained
- 1 teaspoonItalian seasoning
- 1/2 teaspoonpaprika
- 1/2 teaspoonblack pepper
- 1/2 teaspoonsalt
- 2 cupsshredded mozzarella cheese
- 1 cupshredded cheddar cheese
- 1/2 cupgrated Parmesan cheese
- 2 tablespoonsolive oil
- Fresh parsley for garnish (optional)
Instructions
- Cook pasta
- Preheat oven to 375°F (190°C).
- Cook the macaroni in salted boiling water until al dente. Drain and set aside.
- Prepare beef mixture
- In a large skillet over medium-high heat, add olive oil and cook the ground beef until browned.
- Add diced onion and cook until softened, about 3 minutes.
- Stir in garlic and cook 1 more minute.
- Combine sauce
- Stir in marinara sauce, diced tomatoes, Italian seasoning, paprika, salt, and black pepper.
- Simmer 5 minutes, then remove from heat.
- Assemble the bake
- In a large mixing bowl, combine cooked pasta and meat sauce. Stir in half of the mozzarella, cheddar, and Parmesan.
- Transfer to a greased 9×13 baking dish.
- Sprinkle the remaining cheeses evenly on top.
- Bake
- Bake uncovered for 20–25 minutes or until the cheese is melted and bubbly.
- Serve
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
- Tips
- Add chopped bell peppers or mushrooms with the onions for extra flavor.
- For a creamier bake, stir in 1/2 cup of sour cream or ricotta before baking.
- Leftovers reheat well and can be frozen.