Recipes

Cheesy & Beefy Tomato Corkscrew Pasta Bake

10 Servings

Dinners

1 HR

Prep

30-60 mins

Cook

25 min

Calories

340

Ingredients

1 pkg

(16 oz.) cavatappi, uncooked

1 tbsp

olive oil

1 

onion, chopped

1 

green pepper, chopped

3 cloves

garlic, minced

3/4 lb

lean ground beef

1 can

(14.5 oz.) diced tomatoes, undrained

1 cup

CLASSICO Tomato and Basil Pasta Sauce

1/3 cup

Grated Parmesan Cheese, divided

1 tsp

dried oregano leaves

1/2 tsp

crushed red pepper

8 oz

Original Cheese, cut into 1/2-inch cubes

Instructions

Step 1

Cook pasta as directed on package, omitting salt.

Step 2

Meanwhile, heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently. Add meat; cook until browned, stirring occasionally. Add diced tomatoes, pasta sauce, 2 Tbsp. Parmesan and seasonings; mix well. Simmer on medium-low heat 10 min., stirring occasionally.

Step 3

Heat oven to 350ºF. Drain pasta. Add to meat mixture in skillet; stir to evenly coat. Spoon half the pasta mixture into 3-qt. casserole sprayed with cooking spray; cover with half the VELVEETA. Repeat layers; cover.

Step 4

Bake 20 to 25 min. or until heated through, uncovering for the last 10 min. Sprinkle with remaining Parmesan.