Macaroni, Tomato and Cheese Casserole
1 16-oz. pkg. riggatoni or rotelli pasta
1 lb. ground beef
1 medium onion, finely chopped
1 large green pepper, finely chopped
1/2 tsp salt
1 35-oz. can Italian plum tomatoes
1 8-oz. pkg. shredded Cheddar cheese
In saucepot, prepare pasta as label directs; drain.
Meanwhile, in 12-inch skillet, over high heat, cook ground beef,
onion, and green pepper until all pan juices evaporate and meat is
browned.
Stir in salt and tomatoes with their liquid. Heat to boiling. Reduce
heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
Stir drained pasta and half of shredded cheese into ground beef
mixture in skillet.
Preheat oven to dg350. Spoon macaroni mixture into 13- by 9-inch
baking dish. Top with remaining cheese. Loosely cover casserole with
foil making sure that foil does not touch cheese. Bake 20 minutes or
until mixture is hot and cheese is melted.
Makes 8 main dish servings.
Happy cooking and eating
Sherri
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