# Components:
→ 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 according to package directions. Drain and set aside.
03 - Cook ground beef in a large skillet over medium heat until fully browned, breaking it apart. Drain excess fat if necessary.
04 - Add diced onion, garlic, and optional bell pepper to the skillet; sauté 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes, Italian herbs, paprika, salt, and pepper. Simmer for 5 minutes to meld flavors.
06 - Add cooked macaroni to the skillet and stir thoroughly to coat with sauce.
07 - Transfer mixture into the prepared baking dish and evenly sprinkle with cheddar and optional mozzarella cheeses.
08 - Bake uncovered for 20 minutes until cheese is melted and bubbly.
09 - Allow casserole to rest for 5 minutes before serving.
