A big, cheesy pasta bake is a foolproof way to feed a hungry family. Adding in a rainbow of bell pepper slices makes it a bit more interesting than your standard baked ziti.
2 1/2 cups ziti or mostaccioli pasta
8 ounces extra lean ground beef
3 cups bell pepper strips
1 cup sliced onion
1 jar (26 ounce size) pasta sauce
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese, divided
Preheat the oven to 375 degrees F.
Cook the pasta in salted, boiling water until al dente. Drain well and set aside.
Meanwhile, heat a large saucepan over medium-high heat. Add the ground beef, bell pepper strips, and onion. Cook, stirring frequently, until the meat is no longer pink. Drain off any excess grease.
Stir the pasta sauce, oregano, half of the parmesan, half of the mozzarella cheese, and the pasta into the beef mixture. Mix well then transfer the pasta to a 9x13 baking dish.
Sprinkle the top of the pasta with the remaining cheeses.
Bake the pasta, uncovered, at 375 degrees F for 30 minutes or until bubbly in the middle.
Serve hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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