Preheat your oven to 350°F. While the oven heats, measure out all your spices into a small bowl—italian seasoning, salt, pepper, onion powder, garlic powder, and red pepper flakes—so they're ready to add quickly to the sauce. Shred the mozzarella cheese and set aside. This prep work ensures everything moves smoothly once you start cooking.

Bring a large pot of salted water to a boil and add the fusilli. Cook for 2-3 minutes less than the package directions recommend—the pasta will finish cooking in the oven, so you want it slightly al dente at this stage. Drain and set aside, but don't rinse it; the starch on the surface helps the sauce cling better. I find that this technique keeps the pasta from becoming mushy once it bakes.

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks. Once the beef is browned and no longer pink, reduce heat to medium and stir in the pasta sauce and tomato paste. Add the spice mixture from Step 1 and stir until everything is well combined and hot, about 2-3 minutes. The tomato paste deepens the umami flavor and creates a richer sauce base.

Pour the cooked pasta from Step 2 into a 9x13 inch baking dish (or similar size). Add the meat sauce from Step 3 and gently fold everything together until the pasta is evenly coated. Spread the mixture into an even layer, then top with the shredded mozzarella cheese, distributing it evenly across the surface.

Bake uncovered for 20-30 minutes, until the mozzarella is melted and bubbly and the edges start to brown lightly. The bake time finishes cooking the pasta to perfect tenderness. I like to check it around the 20-minute mark to see if the cheese has fully melted—it's ready when it's golden and bubbling at the edges.

Remove the baked pasta from the oven and let it rest for 2-3 minutes before serving. Tear fresh basil into small pieces and scatter it over the top just before plating. Finish each serving with a generous sprinkle of parmesan cheese for added sharpness and richness.