Comforting baked pasta loaded with savory ground beef, tomato sauce, creamy cheese, and tender pasta—perfect for easy weeknight dinners.

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Preheat oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish.
Cook pasta in salted water until al dente (about 1–2 minutes shy of package instructions). Drain and set aside.
In a large skillet over medium heat, cook ground beef, breaking it up, until browned (5–7 minutes). Drain excess fat.
Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Pour in marinara sauce, diced tomatoes, Italian seasoning, red pepper flakes; season with salt and pepper. Simmer 5–7 minutes.
Combine cooked pasta and sauce in a large bowl or directly in the skillet.
Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan.
Add remaining pasta mixture, then top with remaining cheeses.
Bake for 20–25 minutes until cheese is melted and bubbly and edges start to brown.
Remove from oven and let rest 5 minutes. Garnish with chopped parsley or basil before serving.
Serve warm. Store leftovers in airtight container in refrigerator for up to 4 days; reheat covered in oven or microwave.

Substitute half the ground beef with Italian sausage for extra flavor.
Add vegetables like bell peppers, mushrooms, or spinach for a veggie boost.
Use gluten-free pasta to make the dish gluten-free.
Make ahead: assemble in dish and refrigerate up to 24 hours before baking; add extra bake time if baking straight from cold.
For a crisp topping, sprinkle seasoned breadcrumbs or crushed chips before baking.