# 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 - 15 oz tomato sauce (1 can)
07 - 14.5 oz diced tomatoes, undrained (1 can)
08 - 1 tsp dried Italian herbs
09 - 1/2 tsp paprika
10 - Salt and pepper, to taste
→ Dairy
11 - 1 1/2 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese (optional)
# How to Make It:
01 - Set the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil macaroni in salted water according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat as needed.
04 - Add diced onion, minced garlic, and bell pepper (if using) to the beef. Sauté for 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes with juices, Italian herbs, paprika, salt, and pepper. Simmer for 5 minutes to meld flavors.
06 - Incorporate cooked macaroni into the skillet, stirring to coat evenly with the sauce.
07 - Place the mixture into the prepared baking dish. Sprinkle shredded cheddar and mozzarella cheeses evenly over the top.
08 - Bake uncovered for 20 minutes until cheese melts and develops a bubbly surface.
09 - Allow the dish to rest for 5 minutes before serving.
