Cooking Instructions

• Heat the oil in a large pot or large sauté pan over medium-high heat.
• Add the ground beef and sprinkle with the Italian seasoning, chili powder, salt, black pepper, and crushed red pepper (if using). Stir well to combine.
• Arrange the beef in one layer and cook for 2-3 minutes. Stir well. Continue cooking for 1-3 minutes until the meat is browned.
• Lower the heat to medium and add the onions, cook for 3 minutes, stirring frequently.
• Next, add the garlic and tomato paste, cook for 1-2 minutes, stir often.
• Add the pasta sauce, diced tomatoes, beef broth, and Worcestershire sauce to the pan. Stir well to combine.
• Raise the heat to high and bring the sauce to a simmer. Then, lower the heat to medium-low, cover the pan and simmer for 30 minutes.
• In the meantime, cook the macaroni following the package directions for al dente.
• Preheat the oven to 350°F.
• Combine the cooked macaroni with the sauce.
• Add half the beef and macaroni to a baking dish that is at least 11x7½ inch (2.5 quarts).
• Sprinkle the top with half (4 ounces) of the shredded cheese.
• Add the remaining macaroni beef mixture.
• Top with the remaining cheese.
• Bake the macaroni and beef casserole for 20-25 minutes or until bubbly on the edges and the cheese is melted.
• Remove the casserole from the oven and let it set for 10-15 minutes before serving.