Baked Penne Lasagna

Heat 2 tablespoons of olive oil in a large pan over medium heat.

Add 1 medium diced onion to the pan and sauté until softened, about 3-5 minutes.

Add 1 pound of ground beef to the pan with the onion. Cook, breaking it apart with a wooden spoon, until browned and no longer pink. Drain any excess fat.

Season the cooked ground beef with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Stir to combine.

Pour in 24 ounces of tomato sauce into the pan with the meat mixture. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow flavors to meld.

While the sauce simmers, cook 16 ounces of penne pasta according to package directions until al dente. Drain well.

In a large bowl, combine the cooked penne pasta with 15 ounces of ricotta cheese and 1 large egg. Mix thoroughly until the pasta is evenly coated.

Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce at the bottom of a large baking dish. Top with half of the ricotta-pasta mixture, then sprinkle with 1 cup of shredded mozzarella cheese and 0.25 cup of grated Parmesan cheese.

Repeat the layers: add another layer of meat sauce, followed by the remaining ricotta-pasta mixture, and then the rest of the 1 cup of shredded mozzarella cheese and 0.25 cup of grated Parmesan cheese.