1 (16 oz.) box ziti, bow ties or rigatoni
1 lb. ground beef
1 to 1 1/2 lb. sharp cheddar cheese, grated
2 (16 oz. ea.) cans crushed tomatoes
1 1/4 cups grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. each salt and pepper
pinch red pepper flakes (optional)

In a large pot, boil the pasta in 1 gallon of salted water until still slightly firm (al-dente). Pasta will cook a little more while baking.

While the pasta is cooking, brown the ground beef well in a sauté pan. Add the salt, pepper and Italian seasonings just before the meat is completely browned. Drain well. When the pasta is cooked, drain well and place in a greased casserole pan or baking dish.

Add the browned beef and tomatoes; mix gently. Sprinkle 2/3 of the sharp cheddar and gently mix in.

Top the pasta with a blend of the Parmesan and cheddar, sprinkling evenly over the top.

Place in a preheated 350°F degree oven and bake for 40 to 50 minutes until the top is lightly brown and the sauce and cheese is bubbly.

Submitted by: Steve McGovern