Italian-Inspired Baked Penne: The Best Dinner Ever

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and sauté until soft.
Stir in the flour and cook for about 1-2 minutes, until it forms a smooth paste.
Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce.
Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. Set aside.
Cook the Beef and Tomato Mixture:
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the minced beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.

Stir in the chopped canned tomatoes with their juice. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Assemble the Dish:
Preheat your oven to 180°C (360°F).
In a large mixing bowl, combine the cooked penne pasta with the beef and tomato mixture. Mix well.
Transfer half of the pasta mixture to a greased baking dish. Pour half of the cheese sauce over the pasta and sprinkle with half of the grated mozzarella cheese.

Add the remaining pasta mixture on top, pour over the remaining cheese sauce, and finish with the remaining grated mozzarella cheese.
Bake: