Cheesy Ground Beef and Pasta Casserole
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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

​2 tbs tomato paste
1 lb ground beef
1 lb bowtie or shell pasta
2 c whole milk
1 (15 oz) can chopped tomatoes with juice
1 c chicken stock
3 c shredded cheddar or Monterey Jack cheeze (8 oz)
  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 degrees in oven until bubbling and lightly browned on top, about 25 to 30 minutes. Let cool for about 5 or 10 minutes before serving.