Ingredients
1 1/2 pounds lean ground beef
1 large onion, chopped (1 cup)
1large bell pepper, chopped (1 cup)
2 large cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
2 cups hot water
1 envelope (1 ounce) onion soup mix (from 2-ounce package)
1 teaspoon Italian seasoning
3cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2cups shredded Italian cheese blend or mozzarella cheese (6 ounces)
Directions
1 Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2 Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
3 Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
4 Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.
Spource : bettycrocker
1 1/2 pounds lean ground beef
1 large onion, chopped (1 cup)
1large bell pepper, chopped (1 cup)
2 large cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
2 cups hot water
1 envelope (1 ounce) onion soup mix (from 2-ounce package)
1 teaspoon Italian seasoning
3cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2cups shredded Italian cheese blend or mozzarella cheese (6 ounces)
Directions
1 Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2 Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
3 Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
4 Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.
Spource : bettycrocker