2 (24-ounce) jars marinara or pasta sauce (about 6 cups total)

1 pound dried rigatoni pasta

Chopped fresh basil leaves, for serving (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 350 F.

2. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the aromatics and cheese and cook the beef.

3. Dice 1 medium yellow onion (about 1 cup). Mince 4 garlic cloves. Shred 8 ounces of the mozzarella cheese (about 2 cups), then cut the remaining 4 ounces into 1/2-inch cubes (about 1 cup). Grate 3/4 ounce Parmesan cheese (about 2/3 cup grated on a Microplane or 1/4 cup store-bought).

4. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion and cook until soft and lightly browned, 5 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add 1 pound ground beef, 1 teaspoon kosher salt, 1 teaspoon dried Italian seasoning, 1/2 teaspoon black pepper, and cook until the beef is browned and no longer pink, about 8 minutes. Remove the pan from the heat.

5. Add 1 pound dry rigatoni pasta to the boiling water and cook pasta according to package directions until al dente, 10 to 12 minutes.

6. Drain the pasta in a colander.

7. Add the pasta to the pot of beef and stir to combine.

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