Ingredients:
1 lb ground beef (or substitute with ground turkey for a lighter option)
1 medium onion, finely chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes, drained
1 tsp Italian seasoning
Salt and pepper, to taste
3 cups cooked pasta (such as elbow or rotini)
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Instructions:
Step 1: Cook the Ground Beef
In a large skillet, brown the ground beef over medium heat. Drain any excess fat if needed.
Add the onion, bell pepper, and garlic to the skillet. Sauté for about 5 minutes, until the vegetables are tender.
Step 2: Add Tomatoes and Seasonings
Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for 5-10 minutes.
Step 3: Assemble the Casserole
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked pasta with the meat sauce.
Spread half of the pasta mixture in a 9×13-inch baking dish. Top with half of the cheddar and mozzarella cheese.
Layer the remaining pasta mixture, followed by the rest of the cheddar and mozzarella on top.
Step 4: Bake
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Step 5: Serve
Allow the casserole to rest for a few minutes before serving. Enjoy this warm, comforting meal!
Tips
Make it vegetarian: Swap the meat for extra veggies like mushrooms, zucchini, or spinach.
Add some heat: Sprinkle red pepper flakes for a spicy kick.
Storage: Leftovers can be refrigerated for up to 3 days.
Enjoy!