1. Heat a large skillet or Dutch oven over medium heat with a drizzle of olive oil. Add the ground beef or turkey and cook, breaking it up with a spoon, until it’s fully browned. Drain any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir in the dried oregano, basil, and red pepper flakes (if using). Season generously with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

3. While the sauce is simmering, cook your chosen pasta according to package directions until it’s al dente. Drain the pasta well and set aside.

4. In a large bowl, combine the cooked pasta with about two-thirds of the meat sauce. Stir gently to coat all the pasta evenly. If you’re making multiple freezer meals, divide the pasta mixture among oven-safe, freezer-safe containers.

5. Spoon the remaining meat sauce over the pasta mixture in each container. Sprinkle generously with mozzarella cheese, ensuring good coverage. Finish with a light dusting of grated Parmesan cheese.

6. To bake immediately, preheat your oven to 375 F (190 C). Cover the dish loosely with foil and bake for 20-25 minutes, then remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and lightly golden. To freeze, cover each container tightly with a layer of plastic wrap, then a layer of aluminum foil, labeling with the date and dish name.