Ingredients
1 1/2
pounds lean ground beef
1
large onion, chopped (1 cup)
1
large 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
3
cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2
cups shredded Italian cheese blend or mozzarella cheese (6 ounces)
Preparation
Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
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.
Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
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.
