Ingredients:

  • 1 lb lean ground beef (90/10)
  • 12 oz penne or rigatoni pasta
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz jar high-quality Alfredo sauce
  • 1/2 cup reserved pasta water
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the 'al dente' instructions on the box. Before draining, reserve 1/2 cup of the starchy pasta water, then drain the rest.
  2. In a large 12-inch oven-safe skillet over medium-high heat, brown the ground beef while breaking it into small crumbles. Once browned, add the diced onions and cook for 3-4 minutes until translucent. Stir in the garlic for 30 seconds, then drain any excess fat.
  3. Reduce heat to medium. Stir the jarred Alfredo sauce and reserved pasta water into the skillet. Add the Italian seasoning and black pepper. Toss in the par-boiled pasta until thoroughly coated.
  4. Top the pasta mixture evenly with mozzarella and Parmesan cheese. Bake in the oven for 20 minutes until the cheese is bubbling and golden. Garnish with fresh parsley before serving.