Beefy Corkscrew Casserole

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Beefy Corkscrew Casserole
8 oz rotini pasta
1 lb ground beef
1/2 onion, diced
2 cloves minced garlic
28-oz jar of your favorite pasta sauce (or use homemade)
1 tbs tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 tsp salt, or to taste
1/4 hot red pepper flakes, optional
4 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
Cook the pasta in salted water, one minute less than directions call for. Rinse, drain, and reserve.
In a Dutch oven, or deep skillet, over medium heat, cook the beef, onion, and garlic until the beef is no longer pink, and broken into small pieces. Drain any excess fat. Add the pasta sauce, tomato paste, basil, oregano, pepper, and salt. Bring to a simmer. Reduce the heat to med-low, and simmer for 15 minutes. Transfer into a 13 x 9 inch baking dish. Add the pasta, and all but 1/2 cup of the cheese, and stir thoroughly into the meat mixture.
Sprinkle the top with the remaining cheese. Bake uncovered for 25-30 minutes, at 350 degrees F., until top is golden. Let rest for 10 minutes before serving.

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