# What you'll need:
→ Pasta
01 - 12 ounces elbow macaroni
→ Meat
02 - 1 pound 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 ounces) tomato sauce
07 - 1 can (14.5 ounces) diced tomatoes, undrained
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon paprika
10 - Salt and pepper, to taste
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese (optional)
# Method:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water following package directions until al dente. Drain and set aside.
03 - Cook ground beef in a large skillet over medium heat until browned, breaking it apart with a spoon. Drain excess fat as needed.
04 - Add diced onion, minced garlic, and diced bell pepper (if using) to the beef. Sauté for 3 to 4 minutes until softened.
05 - Incorporate tomato sauce, diced tomatoes, dried Italian herbs, paprika, salt, and pepper into the skillet. Simmer for 5 minutes to meld flavors.
06 - Add cooked macaroni to the skillet and stir thoroughly to coat with the sauce.
07 - Transfer the mixture into the prepared baking dish. Evenly sprinkle cheddar and mozzarella cheese over the top.
08 - Bake uncovered for 20 minutes, until cheese is melted and bubbly.
09 - Allow to rest for 5 minutes before serving.
