# Required Ingredients:
→ 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)
# Preparation Steps:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until al dente, then drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon, then drain excess fat if necessary.
04 - Add diced onion, garlic, and bell pepper if using, then sauté for 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes with juices, Italian herbs, paprika, salt, and pepper; simmer for 5 minutes to meld flavors.
06 - Mix cooked macaroni into the sauce mixture thoroughly to coat evenly.
07 - Transfer the mixture to the prepared baking dish and evenly sprinkle shredded cheddar and mozzarella cheese on top.
08 - Bake uncovered for 20 minutes until cheese is melted and bubbly.
09 - Allow casserole to rest for 5 minutes to set before serving.
