# What You'll Need:
→ 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 - ½ tsp paprika
10 - Salt and pepper, to taste
→ Dairy
11 - 1½ cups shredded cheddar cheese
12 - ½ cup shredded mozzarella cheese (optional)
# Cooking Steps:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until al dente; drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking up the meat; drain excess fat if necessary.
04 - Add diced onion, minced garlic, and bell pepper (if using) to beef; sauté for 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes, Italian herbs, paprika, salt, and pepper; simmer for 5 minutes to blend flavors.
06 - Add cooked macaroni to the skillet and stir well to coat thoroughly with the sauce.
07 - Transfer mixture into the prepared baking dish and evenly sprinkle with cheddar and mozzarella cheese.
08 - Bake uncovered for 20 minutes until cheese is melted and bubbly.
09 - Allow casserole to rest for 5 minutes before serving.
