Ingredients:

  • 12 oz (340g) dried rotini or penne pasta
  • 1 tbsp (15g) kosher salt
  • 1 lb (454g) lean ground beef
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 1 green bell pepper, diced (approx. 120g)
  • 2 cloves garlic, minced
  • 1 cup (240ml) ketchup
  • 1/4 cup (60ml) water or beef broth
  • 2 tbsp (25g) brown sugar, packed
  • 1 tbsp (15ml) yellow mustard
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) black pepper
  • 2 cups (225g) sharp cheddar cheese, freshly shredded

Instructions:

  1. Boil the pasta in salted water for 2 minutes less than the package instructions to ensure an al dente texture. Drain and set aside.
  2. In a large oven-safe skillet over medium-high heat, brown the ground beef until cooked through. Add onions and bell peppers, sautéing until translucent. Drain excess grease.
  3. Stir in garlic, ketchup, water, brown sugar, mustard, Worcestershire sauce, paprika, and black pepper. Simmer for 5-7 minutes until the sauce thickens.
  4. Preheat oven to 375°F (190°C). Fold the cooked pasta into the meat mixture until thoroughly coated.
  5. Top the mixture with shredded cheddar cheese. Bake for 10-15 minutes until the cheese is bubbling and golden.