Hearty casserole with macaroni, ground beef, tomato sauce, and melted cheese.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Meat
02 - 1 lb lean ground beef
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 bell pepper, diced (optional)
→ Sauce
06 - 1 can (15 oz) tomato sauce
07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - 1 tsp dried Italian herbs
09 - 1/2 tsp paprika
10 - Salt and pepper, to taste
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until al dente. Drain and set aside.
03 - Cook ground beef over medium heat until browned, breaking it apart. Drain excess fat if needed.
04 - Add diced onion, garlic, and bell pepper to beef; sauté for 3–4 minutes until soft.
05 - Stir in tomato sauce, diced tomatoes, Italian herbs, paprika, salt, and pepper. Simmer for 5 minutes.
06 - Add cooked macaroni to the skillet and mix thoroughly to coat with sauce.
07 - Transfer mixture to prepared baking dish. Sprinkle with cheddar and mozzarella cheeses.
08 - Bake uncovered for 20 minutes until cheese melts and bubbles.
09 - Allow to rest for 5 minutes before portioning.
