Ingredients
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- 1 onion, chopped
- 1 garlic cloves, peeled and minced
- 1 medium carrot, finely chopped
- 1 tbsp Italian herb seasoning
- 1 tsp oregano
- 2 tsp hot pepper sauce
- 1 , 28 oz can plum tomatoes, including juice
- 1 450 g package fusilli, penne or rotini
- 1 cup frozen corn (do not thaw)
- 2 cups grated Cheddar cheese
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Preparation
Step 1
Heat oil in large skillet over medium heat. Add beef; cook stirring to breakup meat, until it is cooked and no longer pink. Drain fat. Add onion, garlic, carrot, Italian seasoning, oregano, hot pepper sauce and 1/4 cup juice from tomatoes.
Cook covered, stirring occasionally, until carrots have softened slightly. Add tomatoes and remaining tomato juice. using back of a spoon, crush tomatoes into chunks. Cover; bring to a boil, reduce heat and simmer gently for 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water just until tender. Drain well. Toss sauce with pasta. Stir in corn, 1 cup Cheddar cheese and salt and pepper. Turn into medium-sized casserole; cover and bake in preheated 350F oven for 20 minutes.
Remove cover, sprinkle with remaining Cheddar cheese and Parmesan cheese. Continue to bake uncovered for 10 minutes, until cheese is melted and casserole is hot throughout.