A simple, easy-to-make, great tasting casserole you and your family will want to enjoy again and again!
3 cups uncooked rotini pasta
2 pounds lean ground beef
1 medium onion, chopped
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 cups beef broth*
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon dried crushed oregano
2 cups shredded Colby Monterey Jack cheese
1. Cook the pasta according to the package directions; drain. Meanwhile, cook the beef and onion in a large skillet over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, beef broth, salt, pepper and oregano.
2. Add the drained pasta to the meat mixture; transfer to a greased 13×9-inch baking dish;** sprinkle with the cheese. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly and the cheese is melted. Makes 8 servings.
* 2 beef bouillon cubes dissolved in 2 cups of boiling water may be used in place of the beef broth.
** This recipe may be divided between two greased 8×8-inch baking dishes; bake one for immediate use and freeze one for later use.