# 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 - 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)
# Method:
01 - Set oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil macaroni in salted water until al dente, then drain and set aside.
03 - In a large skillet over medium heat, brown ground beef, breaking it up; drain excess fat if necessary.
04 - Add diced onion, garlic, and bell pepper (if using) to the beef and sauté for 3–4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes, Italian herbs, paprika, salt, and pepper; simmer for 5 minutes to blend flavors.
06 - Mix cooked macaroni into the skillet sauce until well coated.
07 - Transfer mixture to the prepared baking dish; evenly sprinkle with cheddar and mozzarella cheeses.
08 - Bake uncovered for 20 minutes until cheese is melted and bubbly.
09 - Allow to rest for 5 minutes before serving.
