-
1
Preheat the oven to 375u00b0F. Lightly spray a 13 by 9-inch baking dish (or a large oven-proof dish) with nonstick cooking spray.
-
2
Fill a large pot three-quarters full with water. Cover and bring to a boil over high heat. Set a colander in the sink for draining the pasta. When the water reaches a boil, add 1 tablespoon salt and the pasta. Stir with a wooden spoon for about 30 seconds, then stir occasionally while the pasta cooks.
-
3
In a large nonstick frying pan, heat the oil over high heat until hot and shimmering but not smoking. Add the onion. Cook, stirring frequently with a wooden spoon, until the onion is soft, about 3 minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring frequently, until soft and aromatic.
-
4
Add the ground beef and cook, breaking up the clumps with a wooden spoon or heatproof spatula, until thoroughly cooked and browned, about four minutes. If desired, remove and discard any excess fat.
-
5
Stir three-quarters of the tomato sauce into the beef. Lower the heat to low. (This is a good time to check the pasta if you haven't already.)
-
6
After about 10 minutes of boiling, check the pasta for doneness. Drain the pasta in the colander and return it to the cooking pot.
-
7
Add the meat sauce to the pasta and stir with a wooden spoon to combine. Pour into the prepared baking dish. Top with the remaining tomato sauce and sprinkle evenly with the cheese.
-
8
Bake until the cheese is golden brown and the sauce is bubbling, about 15 minutes.
