Ingredients:

 

1 lb ground beef

4 cans tomato sauce

1 can tomato paste

1 ½ tbsp basil

1 tbsp parsley

1 tbsp oregano

1 tbsp minced garlic

2 tsp fennel

1 tsp red pepper flake

1 tsp pepper

1 tsp salt

½ tsp garlic powder

1 small onion, minced

1/2 lemon, juiced

12 oz box of penne pasta

3 cups mozzarella cheese

 

 

Directions:

 

Preheat oven to 350 degrees.

 

Brown meat; drain.

 

Boil pasta according to package directions to just under al dente. Drain and add to deep 9 x 13 casserole dish.

 

Add remaining ingredients, except cheese, to large pot. Add meat. Simmer for at least 30 minutes.

 

Top pasta with sauce and cheese. Bake for 30 min or until cheese is melted and bubbly.

 

If available, top with fresh basil.

 

Serve with garlic bread.

 

 

TIPS:

 

Do not overcook your pasta as it will finish cooking in the oven.

 

The longer you let your sauce simmer the better it will taste. Try cooking it in the crockpot for a quick weeknight dinner. Then just cook your noodles and bake when you arrive home.

 

This meal does freeze well. My advice is to soak your noodles instead of cooking them for the purpose of freezing. As they sit in the sauce they will become more tender. Thaw the dish prior to cooking. It will take at least one hour to cook after freezing.