# Components:
→ 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 - 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)
# Directions:
01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot, cook macaroni 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 apart with a spoon; drain excess fat if necessary.
04 - Add diced onion, minced garlic, and bell pepper if using to the skillet; sauté for 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes with liquid, Italian herbs, paprika, salt, and pepper; simmer for 5 minutes to meld flavors.
06 - Mix the cooked macaroni into the skillet with the sauce until evenly coated.
07 - Transfer the mixture into the prepared baking dish and evenly top with shredded cheddar and mozzarella cheeses.
08 - Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
09 - Allow to rest for 5 minutes before serving to set.
