In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and sauté for about 4 minutes until translucent.

Stir in 3 minced garlic cloves and sauté for an additional 30 seconds.

Pour in a 24.5 oz jar of marinara sauce and 24 oz of chicken broth. Add 1 teaspoon of Italian seasoning. Stir well and bring to a gentle boil.

Add 16 oz of penne pasta, stir to ensure pasta is submerged. Reduce heat to medium-low and let it simmer uncovered for 12-14 minutes, stirring occasionally.

Once the pasta is cooked, remove from heat. Fold in 1.5 cups of shredded mozzarella and 0.5 cup of shredded Parmesan cheese until melted and combined.

Add a pinch of salt or cracked pepper to taste. If desired, sprinkle in some red pepper flakes.