1-First, preheat your oven to 375ºF (190ºC) and give a 9×13-inch casserole dish a quick spray with cooking spray to prevent sticking. Cook the 14 ounces of penne pasta in salted boiling water for 2 minutes less than the package suggests, then drain it without rinsing to keep that perfect al dente bite. While the pasta cools, heat 1 tablespoon of olive oil in a sauté pan over medium heat, add the chopped medium yellow onion with a pinch of salt, and cook for 7-9 minutes until it’s softened and fragrant.

2-Next, toss in the 10 cloves of minced garlic and cook for 45-60 seconds until it smells amazing. Add the 1 pound of lean ground beef, breaking it up as it cooks for 5-7 minutes until browned all the way through. Stir in 1 tablespoon of tomato paste and let it brown for 20-40 seconds to deepen the flavor, then pour in 1 cup of tomato passata, the crumbled beef bouillon cube, 1 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon grated nutmeg, 1/8 teaspoon ground allspice, and 1/4 cup water. Let this simmer for 5-7 minutes until the sauce thickens nicely.

3-Now for the bechamel sauce: In a separate saucepan, melt 6 tablespoons of butter with 1 bay leaf over medium heat. Whisk in 6 tablespoons of flour and cook for 45-60 seconds, then add another crumbled beef bouillon cube. Gradually whisk in 3 cups of whole milk and 1 cup of half and half a little at a time to avoid lumps, and mix in 1/4 teaspoon grated nutmeg, 1/2 teaspoon white pepper, and a bit of kosher salt. Keep whisking as it simmers for 5-7 minutes until thickened, then remove the bay leaf and stir in half of the 1.5 cups of mozzarella cheese.

4-To assemble, mix about one-quarter of the bechamel sauce with the cooked pasta and spread it as the bottom layer in your casserole dish. Add the meat sauce on top, followed by the remaining bechamel sauce, and sprinkle the rest of the mozzarella cheese over everything. Cover the dish with foil that’s been lightly coated with cooking spray, bake for 45 minutes, then uncover and bake for another 15 minutes. Finish with a quick broil to get that golden, bubbly top, and let it rest for 15 minutes before serving.