1 pound of Mueller’s dry macaroni noodles (or similar)
1 pound lean ground beef
2 cloves garlic, minced
1 cup diced onion
1 cup diced green pepper
1 can of crushed tomatoes (28 oz)
½ cup Ragu tomato sauce
3-4 tablespoons tomato paste
½ teaspoon dry basil
salt & pepper to taste
3 cups Kraft shredded cheddar cheese, divided
¼ cup freshly shredded parmesan cheese
3 tablespoons chopped fresh parsley, divided
Preheat oven to 375.
Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!