1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Drain and set aside, reserving 1/2 cup pasta water.

2. In a large, deep skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add garlic and sauté for another 30 seconds.

3. Add ground beef to the skillet. Cook until browned and fully cooked, about 5–7 minutes. Drain excess fat if needed.

4. Stir in diced tomatoes with their juices, Italian seasoning, salt, and pepper. Let simmer for 5 minutes.

5. Reduce heat to low and stir in heavy cream. Add mozzarella and Parmesan gradually, stirring until melted and smooth.

6. Add cooked pasta to the sauce and mix well. Use a splash of reserved pasta water if the sauce is too thick.

7. Turn off the heat and garnish with fresh basil if desired. Serve immediately and enjoy!