Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Cook onion until softened, about 3 minutes. Add garlic, cook 30 seconds more, then invite the beef to the party. Break it up and brown it until no pink remains. Season with salt, pepper, and Italian herbs.

Drain excess fat if it’s looking greasy. Stir in the marinara sauce and simmer for 2–3 minutes to marry the flavors. If you’re feeling saucy, add water or broth to loosen things up a bit.

Meanwhile, cook the rotini in salted water according to package directions until al dente. Drain and set aside. You want the pasta to hold its shape for the bake, not dissolve into a mushy sorry pile.

In a large mixing bowl, combine the cooked pasta, meat sauce, ricotta (if using), half the mozzarella, and half the Parmesan. Give it a good stir so every forkful gets cheese love. Adjust salt and pepper to taste.

Spread the mixture into a greased 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan. If you like a golden crust, a quick sprinkle of breadcrumbs works wonders.

Bake for 20–25 minutes, until the cheese is melted and bubbly. If you want extra browning, broil for 1–2 minutes at the end—watch it like a hawk, cheese loves to burn you know.