Lazy Lasagna Casserole

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish (you can skip this if you’re using an oven-safe pan, which I recommend for a truly one-pan dish).
Bring a large pot of salted water to a boil and cook the shell pasta two minutes shy of al dente. Drain and set aside.
10 ounces shell pasta
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
2 tablespoons olive oil
1 medium onion
Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned. Drain any excess grease.
1 pound lean ground beef
Stir in the garlic powder, Italian herb mix, salt and black pepper, then pour in the marinara sauce. Simmer for 3 to 4 minutes, then turn off the heat.
1 teaspoon garlic powder
1 teaspoon Italian herb mix
1 jar
Salt and freshly ground black pepper to taste
Add the ricotta, 1 cup of shredded mozzarella and grated Parmesan and stir well until combined.
1 cup ricotta cheese
3 cups fresh mozzarella
⅓ cup Parmesan cheese
Fold the drained pasta into the meat sauce. If you’re using a separate baking dish, transfer the mixture into it.
Sprinkle the remaining 2 cups of mozzarella over the top. Cover with foil. Bake covered for 20 minutes, then uncover and bake for another 15 to 20 minutes, until the cheese is golden and bubbly.
Let it rest for 10 minutes, garnish with fresh basil and serve.
Fresh basil to garnish