Ingredients
Choice of Pasta (I used Cavatappi… but elbow works)
2 Box’s Beef Broth – 1 C separate
Beef Bouillon
½ green & red bell pepper diced
½ onion diced
1 TSP minced garlic
1 TSP Tomato Paste
1 C Ketchup
½ C Shredded Cheddar Cheese
½ C Mozzarella Cheese
¼ C Monterey Jack Cheese
Worcestershire Sause
1 TBS Olive Oil
Fresh Parsely
Seasoning (paprika, garlic and onion powder, salt & pepper.
 
1)Cook pasta accordingly but substitute broth for water, and beef bouillon for salt.
2)Meanwhile, start cooking your ground meat. To a hot cast iron skillet, add olive oil, add ground beef and season. Let that cook until brown. (at this time pre-heat oven to 375)
3)Add in onions and bell pepper, cook 2-3 minutes.
4)Add in garlic and sundried tomato, cook 1-2 minutes
5)Add in tomato paste, and Worcestershire sauce, cook 5 mins stirring frequently.
6)Add ketchup and beef broth, bring to simmer and cook 10 minutes.
7)Add your pasta, ** FOLD THIS MIXTURE IN** Do not just stir. Evenly coat all your pasta with the meat sauce.
8)Add HALF portion of the cheese (you’re going to need some for the top) bring that to a good mix until cheese is melted. Top with the remainder of the cheese and bake in oven for 7-10 minutes. Broil on medium high until cheese is browned.
9)A razzle dazzle of parsley strictly for garnish purposes.