Hamburg-Style Pasta Bake

1Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil (2 tbsp) or nonstick spray.

2Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than package directions for al dente. Drain and set aside.

3While pasta cooks, heat olive oil (2 tbsp) in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until softened. Stir in garlic (2 cloves) and cook 1 minute until fragrant.

4Add ground beef to the skillet. Cook, breaking up with a spoon, until browned and no longer pink, about 5-6 minutes. Drain excess fat if needed.

5Stir in tomato paste (1 tbsp), oregano, basil, smoked paprika (½ tsp), salt, and pepper. Cook 1 minute, then add marinara sauce and beef broth. Simmer for 5 minutes to blend flavors. Taste and adjust seasoning if needed.

6Add drained pasta to the skillet with the beef sauce. Toss until pasta is evenly coated.

7Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella, cheddar, and Parmesan. Layer remaining pasta on top, then finish with the rest of the cheeses.

8Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10-12 minutes, or until cheese is melted, bubbly, and golden brown.

9Let the casserole rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.