Heat the oil on medium-high heat in a large saucepan. Once hot, add the ground beef and cook, breaking the meat up using a spoon until the beef is no longer pink.

Add the onions and proceed to cook for additional 5 minutes until tender.

Add the garlic along with the Italian seasoning, salt, and pepper. Stir and cook for 2 minutes more.

Add the tomato sauce and crushed tomatoes. Bring everything to a low simmer, then put the lid on and simmer for additional 30 minutes.

Meanwhile, preheat the oven to 375 degrees.

Cook the penne less than 2 minutes of the suggested cooking time until very al dente. Drain the pasta when done.

Place the pasta in a large bowl, along with the meat sauce, parmesan, and 1 ½ cups of mozzarella. Mix well, then transfer the mixture into a casserole dish or 9 x 13-inch baking pan. On top, sprinkle the rest of the half-cup mozzarella cheese.

Tent the dish with foil and place it in the preheated oven. Bake for about 30 minutes or until bubbly. You can broil for 2 to 3 minutes if desired to slightly brown the top.

Remove from the oven when done and allow the dish to sit for about 5 minutes, then serve.