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1
For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
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2
Add in the tomato paste and stir for about 1 minute.
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3
Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
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4
Season with salt and pepper then remove the bay leaf.
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5
At this point you can cool then refrigerate for up to 2 days.
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6
Set oven to 350 degrees.
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7
Grease a medium casserole dish (or a 13 x 9-inch baking dish).
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8
In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
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9
To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
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10
Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
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11
Add in the cooked penne pasta; toss to combine with sauce and cheese.
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12
Transfer to baking dish.
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13
Bake for about 20 minutes.
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14
Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
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15
Delicious!
