Servings: 6

1 tablespoon olive oil 1 tablespoon olive oil
1 pound ground beef 1 pound ground beef
½ tablespoon garlic powder ½ tablespoon garlic powder
½ tablespoon onion powder ½ tablespoon onion powder
1 teaspoon dried Italian seasoning 1 teaspoon dried Italian seasoning
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 (14.5 ounce) can diced tomatoes, drained 1 (14.5 ounce) can diced tomatoes, drained
1 cup jarred marinara sauce 1 cup jarred marinara sauce
½ tablespoon chopped parsley ½ tablespoon chopped parsley
12 ounces no boil penne 12 ounces no boil penne
2 cups vegetable stock 2 cups vegetable stock
1/4 cup finely grated parmesan cheese ¼ cup finely grated parmesan cheese
4 ounces thinly sliced fresh mozzarella cheese 4 ounces thinly sliced fresh mozzarella cheese

Heat the olive oil over medium heat. Add the ground beef, garlic powder, onion powder, and Italian seasoning. Cook the beef, breaking it up with a spatula, until browned and cooked through.
Add the Worcestershire sauce, diced tomatoes, marinara sauce, and parsley and stir to combine. Add the penne and the vegetable stock. Increase the heat to high and bring to a simmer. Lower the heat to medium, cover, and cook for 10 to 15 minutes or until the penne is tender, stirring frequently. While the pasta is cooking, preheat the oven to broil.
Uncover the pan and sprinkle the parmesan over the top. Place the mozzarella slices on top. Transfer the pan to the oven and broil until the cheese is melted.