Ingredients
Equipment
Method
Prep and cook the pasta
- Preheat the oven to 375°F and set out a large baking dish for later. Cook the pasta in salted boiling water until al dente, then drain.
Brown and simmer the beef
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, about 6–8 minutes. Drain excess fat.
- Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
Assemble and bake
- Combine the cooked pasta with the meat sauce in a large baking dish. Stir gently until evenly coated.
- Top evenly with mozzarella and parmesan cheese. Leave no dry spots so the top melts into an even layer.
- Bake for 20–25 minutes at 375°F, until the cheese is melted and bubbly. Let it stand briefly so it sets slightly before serving.
- Garnish with fresh basil and serve warm. Finish with a few basil leaves on top for a fresh look.
Notes
For cleaner slices when serving, let the baked dish rest 5–10 minutes before portioning. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in the oven or microwave until hot. Freezing is yes—cool completely, freeze up to 2 months, then thaw overnight in the fridge and reheat until bubbly. For a lighter option, use whole-wheat pasta and reduced-fat mozzarella while keeping the same baking time.