Ingredients:

  • 1 pound (450g) ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1 (24 ounce/680g) jar marinara sauce
  • 1 (15 ounce/425g) can tomato sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • 1 pound (450g) pasta, like rotini, penne, or bow ties (cooked al dente according to package directions)
  • 1 (3.5 ounce/100g) package sliced pepperoni
  • 1 green bell pepper, chopped (optional)
  • 1 (8 ounce/225g) package sliced mushrooms (optional)
  • 2 cups (225g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Cook pasta according to package directions for al dente, then drain.
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet with the beef. Sauté until softened, about 5 minutes.
  4. Stir in dried oregano, dried basil, salt, and pepper.
  5. Add marinara sauce, tomato sauce, and olive oil to the skillet with the beef mixture. Add sugar, if using. Simmer for 5 minutes.
  6. In the prepared baking dish, spread a thin layer of sauce mixture. Top with half of the cooked pasta, followed by half of the pepperoni, green pepper (if using), mushrooms (if using), and mozzarella cheese. Repeat layers.
  7. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
  8. Bake in the preheated oven for 30 minutes, or until bubbly and the cheese is melted and lightly golden brown. Let stand for 10 minutes before serving.