Ingredients
- 1 pound penne pasta uncooked
- 2 1/2 teaspoons olive oil
- 1 pound lean ground beef
- 1 small onion diced
- 1/2 bell pepper any color, diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 2/3 cups marinara sauce
- Salt and pepper to taste
- 1 cup cheddar cheese shredded, divided
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
- Fill a large pot with salted water and bring it to a boil. Once boiling, add the penne pasta and cook for approximately 10 minutes, or until it reaches al dente. Drain the pasta and set it aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef, chopped onion, bell pepper, garlic, dried oregano, and thyme. Cook until the beef is browned and the vegetables are softened, about 7 minutes. Stir in the marinara sauce and season with salt and pepper. Let it simmer for 5 minutes.
- Combine the cooked pasta and 1/2 cup of the shredded cheese with the beef mixture. Transfer the mixture to the prepared casserole dish. Evenly sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- Bake in the oven until the cheese is melted and the casserole is bubbly, about 10-15 minutes.
- Serve warm, garnished with fresh parsley.