Bring a large pot of heavily salted water to a rolling boil. Add your 12 oz (340g) of penne pasta and cook for exactly 2 minutes less than the package instructions. Drain and set aside.

Heat 2 tbsp (30ml) of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent. Add 1 lb (450g) of ground beef, letting it sit undisturbed for two minutes to develop a dark crust before stirring and browning completely. Drain excess fat.

Stir the minced garlic, salt, black pepper, and Italian seasoning into the beef, cooking for 60 seconds. Pour in the 2 cups (480ml) of rich tomato sauce, reduce heat to low, and simmer for 5 minutes.

Fold the partially cooked penne directly into the meat sauce skillet until coated. Transfer the mixture to a shallow stoneware bowl or 9x13 baking dish, spreading it out evenly.

Preheat your oven to 375°F (190°C). Top the pasta evenly with the mozzarella and parmesan cheeses. Bake uncovered for 15 to 20 minutes until the cheese is violently bubbling and golden-brown. Garnish with fresh chopped parsley and serve.