macaroni, tomato, and cheese casserole

By momofsixplus1

Ingredients

• 1 16 oz pkg rigatoni macaroni
• 1 pound ground beef
• 1 medium-sized onion, finely chopped
• 1/2 tsp salt
• 1 35oz can italian plum tomatoes
• 1 4oz pkgs shredded cheddar cheese(2 cups)
• 1 large green pepper, finely chopped

Preparation

Step 1

in saucepot, prepare rigatoni as label directs, drain

in a 12-inch skillet over high heat, cook ground beef, onion and green pepper until all pan juices evaporate and meat is browned.

stir in salt and tomatoes with their liquid, heat to boiling. reduce heat to low, simmer, uncovered 10 minutes, stirring uncovered, 10 minutes, stirring occasionally. stir drained macaroni and half of shredded cheese into ground beef mixture in skillet.

preheat oven to 350, in 13 x 9 inch baking dish, spoon macaroni mixture; top with remaining shredded cheddar cheese. loosely cover casserole with foil, so foil does not touch foil. bake 20 minutes or until mixture is hot and cheese melted.