Cheesy Penne Bake with Italian Ground Beef and Tender Zucchini Slices

Preheat your oven to 375°F (190°C).

Bring 4 quarts of water to a boil in a large pot with a pinch of salt. Add 12 ounces of penne pasta and cook for 9 minutes until al dente. Drain and set aside.

While the pasta cooks, peel and dice 1 small yellow onion. In a large oven-safe skillet or deep pan, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef and the diced onion, cooking until the beef is browned and the onion is translucent, about 8 minutes.

Mince 4 cloves of garlic. Add the garlic and 1.5 teaspoons of dried Italian seasoning to the beef mixture. Sauté for 1 minute until fragrant.

Pour 28 ounces of crushed tomatoes into the skillet with the beef. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

Wash 2 medium zucchinis and slice them into 1/4-inch thick half-moons. In a separate small skillet, heat 1 tablespoon of oil over medium heat and sauté the zucchini for 4-5 minutes until just tender but still vibrant green.

Fold the cooked penne pasta and the sautéed zucchini slices into the beef and tomato sauce until everything is evenly coated.

Transfer the mixture to a 9x13 inch baking dish if your skillet is not oven-safe. Shred 6 ounces of mozzarella cheese and grate 2 ounces of parmesan cheese, then sprinkle both evenly over the top of the pasta.

Place the dish in the oven and bake for 15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.

Finely chop 2 tablespoons of fresh parsley and sprinkle it over the hot pasta bake before serving.