INGREDIENTS
- 1 package penne pasta noodles, cooked according to package
- 1 tsp extra virgin olive oil
- 1 lb lean ground beef
- 28 ounces marinara sauce
- 1 small yellow onion, finely diced
- 1 tsp minced garlic
- 2 cups shredded mozzarella cheese
- ½ cup parmesan cheese for topping
- 1/2 tsp Italian seasoning mix
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
INSTRUCTIONS
- Cook pasta al dente (do no overcook) according to package. Drain pasta and add back to pasta pot, set aside.
- Preheat oven to 350 degrees F.
- Place a large skillet on the stovetop, heat oil over medium heat with chopped onion & minced garlic, cook until soft and translucent. Add ground beef & seasonings and cook until brown and separated. Remove from heat and set aside.
- Add the ground beef mixture into the pot with the pasta, half of the shredded mozzarella cheese, and marinara sauce; stir to combine.
- Add the mixture to a greased oven-safe casserole dish, then top with the remaining mozzarella and parmesan cheeses and sprinkle a bit of additional dried oregano and basil.
- Place Mostaccioli in the oven and cook for 20 minutes. Switch the oven to broil, then broil for 3-5 minutes, watching closely so the cheese doesn’t burn. Carefully remove. Top with fresh basil and serve
