Johnny Marzetti

Ingredients

• 1 lb ground beef
• 8 oz elbow macaroni
• 1 medium onion
• 1 medium green bell pepper
• 14½ oz canned diced tomatoes
• 15 oz canned tomato sauce
• ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cup shredded cheddar cheese
• 1 tbsp olive oil

Steps

1. Preheat oven to 375°F (190°C). Cook elbow macaroni according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat.
3. Add chopped onion and green bell pepper to the skillet with the beef. Cook until vegetables are softened, about 5-7 minutes.
4. Stir in diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes.
5. Combine the cooked macaroni with the beef and sauce mixture in a large bowl. Stir in 1 cup of shredded cheddar cheese.
6. Transfer the mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. Let stand for a few minutes before serving.