Cheesy Baked Meat and Pasta Casserole

For the Meat Sauce:
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Casserole:
- 12 ounces pasta (such as penne or ziti)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional)
- Fresh basil or parsley for garnish (optional)

Prepare the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
Make the Meat Sauce:
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Stir in the tomato sauce, diced tomatoes, dried basil, and dried oregano. Season with salt and pepper to taste.
- Simmer the sauce for 10-15 minutes to allow the flavors to meld.
Assemble the Casserole:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked pasta with the meat sauce.
- If using, gently fold in the ricotta cheese for a creamier texture.
- Spread half of the pasta mixture into a greased 9×13-inch baking dish.
- Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the pasta.
- Add the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Parmesan cheese.
Bake the Casserole:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil or parsley if desired.