Cheesy Beef and Pasta Casserole

Ingredients
​2 tbs tomato paste
1 lb ground beef
1 lb bowtie or shell pasta
2 cup whole milk
1 (15 oz) can chopped tomatoes with juice
1 cup chicken stock
3 cups shredded cheddar or Monterey Jack cheeze (8 oz)
​4 tbs butter
2 red bell peppers, chopped medium
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp salt
1 tsp oregano
1 tsp paprika
3/4 tsp black pepper
Picture
Steps
  1. Bring a large pot of salted water to a boil.  Add the pasta to the boiling pot of water and cook until still a little bit underdone.  (Pasta will cook the rest of the way in the oven.)  Drain and rinse with cold water; set aside.
  2. Melt the butter over medium heat in a large saucepan or pot.  Add the bell peppers, onion, garlic, oregano, paprika, and black pepper.  Cook, stirring occasionally, until vegetables are softened but not browned, about 7 to 10 minutes.
  3. Add the tomato paste, stir to combine, and cook about 1 or 2 minutes on low heat.
  4. Add the ground beef and cook, breaking the meat into smaller pieces with a wooden spoon, until cooked through.
  5. Add the flour to the beef mixture and cook, stirring occasionally, until well mixed, about 2 minutes. 
  6. Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer.
  7. Add the cooked pasta and 1 & 1/2 cups of the cheese and stir until pasta is heated through and all is combined - just a minute or two.  
  8. Transfer to a 5-quart baking dish, sprinkle with the remaining cheese, and bake at 400° F in oven until bubbling and lightly browned on top, about 25 to 30 minutes. Let cool for about 5 or 10 minutes before serving.