Boil pasta

Cup of Yum
1. Bring a large pot of salted water to a boil.  Boil penne 1-2 minutes less than the package directions for al dente.  Drain and toss with a bit of olive oil to prevent sticking.

Prepare

1. Preheat oven to 350°F and butter a 3 quart baking dish.  Set baking dish aside.

Cook beef

1. In a dutch oven or large deep skillet, add a drizzle of olive oil (optional) and heat over MED HIGH heat.  Once hot, add beef and cook, crumbling as it browns, for about 4-5 minutes, until cooked through.  Drain.

Make herbed cream cheese

1. While beef is cooking, mix together the cream cheese, heavy cream, Italian seasoning, parmesan cheese, fresh basil, dried parsley, half the salt, and half the pepper.

Cook veggies

1. Add butter and reduce heat to MED.  Add onion and cook 4-5 minutes, stirring often, until soft and translucent.  Add garlic and cook about 1 minute.

Combine and make sauce

1. Return drained ground beef to the pot, then stir in marinara sauce, about 2/3 of the cream cheese mixture, and half the mozzarella cheese.  Let cook, as you stir very frequently, for 1-2 minutes, until everything is melted together.
2. Stir in pasta, and remaining salt and pepper.

Bake

1. Transfer to prepared baking dish, then spread with the remaining 1/3 of the cream cheese mixture, and remaining 1 cup of mozzarella.
2. Spray aluminum foil with nonstick cooking spray, then cover the dish (sprayed side down), and bake 15 minutes.
3. Uncover and continue baking another 10 minutes.

Serve

1. Serve hot, sprinkled with additional minced fresh basil.