1-First Step: Preheat and Prepare Ingredients Preheat your oven to 350°F (175°C). Dice the yellow onion finely and measure out all other ingredients, including pasta and cheeses. This mise en place ensures smooth, efficient cooking.

2-Second Step: Sauté Onions and Brown Beef Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add diced onions and sauté for about 5 minutes until softened and translucent. Add the ground beef, seasoning with garlic, salt, and pepper, then cook until browned and no longer pink, breaking it up into crumbles.

3-Third Step: Build the Sauce Stir in tomato paste and Worcestershire sauce or Dijon mustard. Cook for a couple of minutes to deepen flavors and reduce raw tomato taste. Add diced tomatoes along with their juice and about 1 ½ cups beef broth. Bring mixture to a boil.

4-Fourth Step: Cook the Pasta in Sauce Add dried pasta directly into the sauce. Reduce heat to a simmer and cook uncovered, stirring frequently, until the pasta is tender, about 10-12 minutes. If the liquid reduces too quickly before pasta is done, add broth or water in small amounts as needed.

5-Fifth Step: Add Cheese and Transfer to Baking Dish Remove the skillet from heat. Fold in most of the shredded cheddar cheese, reserving some for the topping. Transfer the mixture evenly to a greased baking dish.

6-Final Step: Bake and Serve Sprinkle remaining cheddar over the casserole. Cover loosely and bake for 15-20 minutes until cheese melts and the dish bubbles. For a golden crust, remove cover during the last 5 minutes or briefly broil, watching carefully to avoid burning. Let rest for 5 minutes before serving. Adjust portions and reheating by covering the casserole to keep it moist.