1 (16 oz.) box elbow macaroni
1 1/2 lb. ground beef (I use 85% or better)
2 peppers (1 green, 1 red), diced
1 large onion, diced
2 (28 oz. ea.) cans crushed tomatoes
1 (8 oz.) pkg. sharp cheddar cheese
1 (8 oz.) pkg. Mozzarella cheese
1/4 cup grated Parmesan cheese

SEASONINGS:

2-3 tsp. garlic powder, or to taste
2-3 tsp. Italian seasoning, or to taste

Preheat oven to 350°F. Mix all 3 cheeses together in a bowl, set aside.

Prepare macaroni per directions on box but be sure they are still slightly firm.

Brown ground beef and add seasonings, drain well.

Sauté peppers first, just before they are done add onions and sauté until they are transparent. Drain those well also.

In a 13x9-inch pan or glass (or bigger), combine macaroni, beef, onions and peppers and tomatoes, mix well. A slightly bigger pan works best to fit the ingredients. Once mixed, add 3/4 of the cheese mixture to the ingredients, mix well. Sprinkle the remainder of the cheese on top.

Cover with foil (I recommend Reynolds Release, or spray one side of your foil with non-stick cooking spray so the sauce doesn't cause your foil to burn).

Bake at 350°F for 45 minutes to 1 hour depending on your oven.

ENJOY!

Submitted by: Lisa R.