Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 oz (340g) of penne pasta and boil for 8 to 9 minutes until al dente. Drain and set aside.

Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat. Add the 1 lb (450g) of ground beef, letting it sit for 2-3 minutes to crust. Season with 1 tsp (5g) each of salt and black pepper, breaking it into minced crumbles until browned. Drain excess fat if necessary.

Reduce heat to medium. Add the diced yellow onion and sauté for 4-5 minutes. Stir in the 4 minced garlic cloves and 1 tbsp (15g) of Italian seasoning, cooking for 60 seconds until fragrant.

Pour in the 1/2 cup (120ml) of beef broth to deglaze the pan. Stir in the 28 oz (800g) can of crushed tomatoes. Simmer on low for 10 minutes. Fold in the cooked penne pasta until coated.

Preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13-inch baking dish. Top evenly with 2 cups (240g) of freshly grated sharp cheddar cheese. Bake uncovered for 15-20 minutes until the cheese is melted and golden-brown.

Let the casserole rest for 5 minutes. Garnish with 2 tbsp (10g) of fresh chopped parsley before serving.