This is a simple baked pasta dish that comes together fast. It can easily be doubled to create an extra casserole dish to freeze for another busy weeknight meal.
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
2 - 15 oz cans tomato sauce
1 - 15 oz can Hunt's diced tomatoes with basil, garlic, and oregano
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp chili powder
kosher salt, to taste
black pepper, to taste
pinch red pepper flakes
3 T grated parmesan cheese
1/2 lb penne pasta, cooked al dente
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
In a large pot over medium heat, heat the olive oil and cook the onions and garlic for about 5 minutes. Add the tomato sauce, diced tomatoes, Italian seasoning, paprika, chili powder, salt, pepper, sugar, and red pepper flakes and stir well. Simmer for 15 minutes, stirring occasionally. Turn off the heat and stir in the parmesan cheese.
Cook the penne pasta in boiling salted water until al dente, about 9 minutes. Drain, then add to marinara sauce.
Layer half of the pasta on the bottom of the prepared casserole dish and sprinkle with mozzarella cheese. Repeat with remaining pasta and mozzarella cheese. Bake for 15 minutes. Serve immediately. Enjoy!