Ingredients
3
cups uncooked rotini pasta (8 oz)
1
lb ground beef (at least 80% lean)
1
cup chopped onions
1
can (15 oz) tomato sauce
1
can (14.5 oz) diced tomatoes, undrained
1
teaspoon garlic powder
1/2
teaspoon salt
1/2
teaspoon ground black pepper
2
cups shredded Colby-Jack cheese blend (8 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in tomato sauce, tomatoes, garlic powder, salt and pepper; heat to a simmer over high heat. Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
