Ingredients

The following ingredients have 8 Servings
  • 16 ounces dried farfalle pasta
  • 1-2 tablespoons vegetable oil
  • 1 cup onion (chopped)
  • 1 /2 cup green pepper (chopped)
  • 2 pounds ground beef (80/20)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 2 (10.75-ounce) cans condensed tomato soup
  • 1 1/2 cups water
  • 3/4 cup chili sauce
  • 1 teaspoon sriracha sauce
  • 2 1/2 cups sharp cheddar cheese (shredded-divided)
  • 2 1/2 cups Mozzarella cheese (shredded-divided)
  • 1 1/2 cups soft fresh bread crumbs
  • 3 tablespoons butter (melted)

Instruction

  • Preheat oven to 350°F (177°C). Spray the 11x14-inch baking dish with nonstick cooking spray.
  • Cook pasta (16 ounces) according to package directions in salted water until al dente. Drain thoroughly.
  • In a large nonstick skillet, on medium heat, add the vegetable oil (1-2 tablespoons) and cook the onion (1 cup) and green pepper (1 /2 cup) until the veggies are beginning to soften. Add the beef (2 pounds) to the skillet. Sprinkle meat and veggies with salt (1/2 teaspoon), pepper (1/2 teaspoon), and garlic powder (1 1/2 teaspoons). Cook until there is no longer any pink in the meat, about 10 minutes. Drain excess fat.
  • Dry the pasta pot then use it to mix together condensed tomato soup (2 cans), water (1 1/2 cups), chili sauce (3/4 cup), Sriracha sauce (1 teaspoon), and 1 cup cheddar cheese, 1 cup mozzarella cheese until combined. Stir in drained noodles and beef mixture. Transfer to a greased 11x14 baking dish.
  • Sprinkle the top of the casserole evenly with the remaining 1 ½ cups of cheddar cheese and 1 ½ cups of mozzarella. Toss bread crumbs (1 ½ cups) with melted butter (3 tablespoons) and sprinkle over the casserole.
  • Bake at 350°F (177°C) for 35-40 minutes or until bubbly and golden.