Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté 1 diced yellow onion for about 4 minutes until softened.

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

Pour in 24.5 ounces of marinara sauce and 24 ounces of chicken broth (or water). Add 1 teaspoon of Italian seasoning and stir. Bring to a gentle boil.

Add 16 ounces of penne pasta and reduce heat to a simmer. Cover the pot halfway and cook for 10-12 minutes, stirring occasionally.

Once the pasta is al dente, reduce the heat to low and stir in 1.5 cups of shredded mozzarella cheese and 0.5 cup of shredded Parmesan cheese until melted.

Remove from heat and let sit for a minute. Serve hot and garnish with extra cheese or herbs if desired.