Baked Pasta

Begin by heating a generous amount of olive oil in a skillet over a low flame. Introduce the onions to the skillet and cook them slowly, allowing their moisture to evaporate while they remain pale in color, approximately 5 minutes. Next, add the ground beef and bacon to the skillet, increasing the heat to a medium-high level. Stir frequently as the meat browns and becomes crumbly, taking around 5 to 7 minutes.

Now, pour a moderate amount of wine into the skillet and cook until it has evaporated, usually within 1 to 3 minutes. Add chopped tomatoes and tomato paste to the skillet, making sure to fill the empty can with water before pouring it in. Lower the heat to a gentle simmer and cook the sauce, uncovered, until the oil no longer clings to the surface, roughly 30 minutes. Add sugar and salt; stir until they dissolve completely, approximately 3 minutes more.

In a separate pot, bring a large quantity of salted water to a boil. Cook the rotini pasta at a high temperature for around 5 minutes; drain and rinse it with cold water to prevent sticking. Return the pasta to the pot and add a small amount of olive oil to prevent it from drying out.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9x13-inch baking dishes with a generous amount of oil or cooking spray.

Combine approximately 1 cup of sauce and 2 tablespoons of Parmesan cheese with the cooked pasta in a pot. Spoon a thin layer of pasta into each prepared baking dish, followed by a thin layer of provolone and mozzarella cheeses. Add sauce; repeat the layers with remaining pasta, cheeses, and sauce until all ingredients have been used up. Finish by sprinkling a layer of Parmesan cheese on top.

Bake the dish in the preheated oven until it is hot and melted, taking around 30 to 45 minutes.