1 pound rotini or fusilli pasta
1 pound lean ground beef
1 yellow onion, diced
28 ounces canned diced tomatoes
2 tablespoons tomato paste
1 teaspoon garlic powder
2 tablespoons fresh parsley
2 cups cheddar cheese
2 teaspoons olive oil
Salt and pepper, to taste
Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×13-inch baking pan with non-stick spray.
Bring a large pot of salted water to boil, and cook pasta according to package directions. Drain and set aside, tossing with 1 teaspoon olive oil to ensure pasta doesn’t stick.
Heat remaining olive oil in a skillet over medium-high heat, and sauté onions until soft.
Stir in ground beef and cook until brown, seasoning generously with salt and pepper. Drain off and discard any fat.
Add tomato paste, diced tomatoes and garlic powder. Stir and cook the mixture until bubbling and slightly thickened, about 5 minutes.
Spread pasta in an even layer at the bottom of greased baking dish. Add beef and onion mixture on top, then top with the cheddar cheese. Bake for 20 minutes, or until cheese is bubbling and the edges are starting to brown. Garnish with fresh parsley and serve hot.