Ready to get cooking? Let’s break it down step by step.

Start by boiling a large pot of salted water. Add the pasta and cook until just al dente. Drain and set aside. You want it slightly undercooked, as it will continue cooking in the oven.

In a large skillet, heat some olive oil over medium heat. Add the chopped onion and cook until translucent. Toss in the minced garlic and ground beef, browning it until fully cooked. Drain any excess fat.

Stir in the marinara sauce, diced tomatoes (with juices), water, Italian herb blend, and sugar. Let this simmer for about 10 minutes.

In a large mixing bowl, combine the cooked pasta with the meat sauce. Add the heavy cream, half of the mozzarella, and half of the grated Parmesan. Fold everything to evenly coat the pasta.

Transfer the pasta mixture into a greased 9x13 baking dish. Spread it out evenly. Top with the remaining mozzarella and Parmesan.

Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Once out of the oven, let it sit for about 10 minutes to set. Garnish with fresh basil and crushed red pepper flakes for an added kick. Serve hot and watch it disappear.