Cheesy & Beefy Tomato Corkscrew Pasta Bake

By Blondie

Ingredients

• 1 pkg. (16 oz.) cavatappi
• 1 Tbsp. olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3/4 lb. lean ground beef
• 1 can (14.5 oz.) diced tomatoes
• 1 cup marinara sauce
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 1 tsp. dried oregano leaves
• 1/2 tsp. crushed red pepper flakes
• 8 oz. VELVEETA®, cut into 1/2-inch cubes

Details

Servings 10
Preparation time 10mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

COOK pasta as directed on package.

HEAT oil in large skillet. Add onions, peppers and garlic; saute until soft, about 5 min. Add beef and brown it. Add diced tomatoes, marinara sauce, 2 Tbsp. Parmesan and seasonings. Simmer 10 min.; combine with pasta.

SPOON half the pasta mixture into greased 3-qt. casserole dish; cover with half the VELVEETA. Repeat layers. Bake, covered, 15 min. Remove cover; stir. Bake 5 to 10 min. or until heated through. Sprinkle with remaining Parmesan.