HAMBURGER CASSEROLE

Ingredients

1 pound ground beef
1 small onion, diced
1 red or green bell pepper, diced
2 garlic cloves, minced
1 ½ teaspoons Italian seasoning
1 15-ounce can tomato sauce
1 can 14.5-ounce diced roasted tomatoes
2 cups uncooked elbow macaroni
Kosher salt to taste
Freshly ground black pepper to taste
1 cup finely grated sharp cheddar cheese
1 cup finely grated Monterey Jack cheese

Instructions

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick spray to make cleanup easier.
Bring a large pot of lightly salted water to the boil. Cook elbow macaroni according to package instructions until al dente.Drain well.
Meanwhile, brown the minced meat in a large skillet over medium-high heat. About halfway through the browning process, add the onion and red pepper. Continue cooking until the onion and pepper are soft and the ground beef is browned. Drain off excess fat.Reduce heat to low, add garlic and Italian seasoning, and cook for 1 minute, stirring constantly.
Add tomato sauce, roasted diced tomatoes and cooked macaroni. Let simmer for a few minutes. Season with kosher salt and freshly ground black pepper.
Pour the meat mixture into a 9 x 13 inch baking dish.Top with a mixture of shredded cheddar cheese and shredded Monterey Jack cheese. Cover and bake for 15 minutes. Remove the foil and bake for another 5 minutes or until the cheese is melted and the casserole is heated through.

Notes

Cook the pasta al dente, which means slightly firm, as it simmers and bakes for a few minutes.
Use any type of short pasta for this recipe, including rotini pasta, elbow macaroni, farfalle, penne and cellentani.Any color of pepper is suitable in this recipe, including green pepper.
Bake in the oven long enough to heat the casserole and melt the cheese.
Other cheeses to try include mozzarella, provolone, parmesan, fontina and, if you like something spicy, pepper jack.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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