1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups cooked pasta (penne or rotini work well)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Fresh parsley for garnish (optional)

1 pound ground beef 1 onion, finely chopped 2 cloves garlic, minced 1 can (14 oz) diced tomatoes, undrained 1 can (6 oz) tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 2 cup s cooked pasta (penne or rotini work well) 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese

Preheat Oven:
Preheat your oven to 350˘XF (175˘XC).
Cook Ground Beef:
In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
Add Aromatics:
Add chopped onions and minced garlic to the skillet. Cook until the onions are softened.
Tomato Sauce:
Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld.
Combine with Pasta:
In a large mixing bowl, combine the cooked pasta with the beef and tomato sauce mixture. Mix until well combined.
Cheese Layer:
In the same mixing bowl, add half of the mozzarella and cheddar cheeses. Mix them into the pasta and beef mixture.
Transfer to Baking Dish:
Transfer the mixture to a greased 9x13 inch baking dish.
Top with Cheese:
Sprinkle the remaining mozzarella and cheddar cheeses over the top, and then sprinkle Parmesan cheese on top of that.
Bake:
Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
Garnish and Serve:
Garnish with fresh parsley if desired. Allow the casserole to cool for a few minutes before serving.