Ingredients:
1 lb lean ground beef
5 -6 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 onions, chopped
1 green bell peppers, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) cans diced canned tomatoes, undrained
1 (8 ounce) cans tomato sauce
8 ounces uncooked elbow macaroni or 8 ounces bow tie pasta
8 ounces shredded mozzarella cheese
1/4 cup parmesan cheese
Directions:
Cook noodles until al dente, 8-10 minutes, and drain.
Preheat oven to 350F.
Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
Drain any fat.
Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
Mix beef mixture with cooked macaroni and place in a 9×13-inch casserole dish or lasagna pan.
Top casserole with mozzarella and Parmesan cheeses.
Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.
Servings: 4-5
Time preparation: 20 min.
Time total: 55 min.