Preheat oven to 350°F (175°C).
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain excess fat if necessary.
Stir in marinara sauce, dried oregano, dried basil, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
In a large mixing bowl, combine cooked pasta, meat sauce, ricotta cheese, and half of the shredded mozzarella cheese. Mix until well combined.
Lightly grease a 9×13 inch baking dish. Transfer the pasta mixture into the dish and spread evenly.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil.
To freeze: Place the covered dish in the freezer for up to 3 months.
To bake from frozen: Preheat oven to 375°F (190°C). Remove foil and cover with fresh foil. Bake covered for 50 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
To bake from thawed: Thaw in the refrigerator overnight. Preheat oven to 350°F (175°C). Bake covered for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
Garnish with chopped fresh parsley before serving.