Frankie's Pasta Bake: A Culinary Treat to Savor

Frankie's Pasta Bake has become a beloved culinary creation that tantalizes taste buds and warms hearts. It's a symphony of flavors and textures, perfect for cozy gatherings or satisfying weeknight meals.

Ingredients:

- 1 pound pasta (such as penne, macaroni, or rigatoni) - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 pound ground beef - 1 (28-ounce) can crushed tomatoes - 1 (15-ounce) can tomato sauce - 1 (15-ounce) can tomato paste - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C). 2. Cook pasta according to package directions, drain, and set aside. 3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened. 4. Add ground beef and cook until browned. Drain off any excess fat. 5. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until sauce has thickened. 6. In a large baking dish, combine pasta and sauce mixture. 7. Sprinkle mozzarella and cheddar cheese over the top. 8. Bake uncovered for 20-25 minutes, or until cheese is melted and bubbly. 9. Serve hot and enjoy!

Tips:

- For a richer flavor, use a combination of ground beef and Italian sausage. - Add sliced mushrooms, bell peppers, or zucchini to the sauce for added vegetables. - Top with grated Parmesan cheese or a sprinkling of fresh parsley before serving. - Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Conclusion:

Frankie's Pasta Bake is a classic dish that combines the comforting flavors of pasta, ground beef, and cheese. Whether you're hosting a special occasion or just looking for a satisfying weeknight meal, this culinary gem is sure to impress. With its versatility and ease of preparation, it's a recipe that will become a staple in your kitchen.