Ingredients: 4 ounces (1 1/2 cups) uncooked dried rotini (corkscrew or pasta twists) 1/2 cup chopped green pepper 1 pound ground beef 1 medium (1/2 cup) onion, chopped 1 (16-ounce) can stewed tomatoes 1 (8-ounce) can tomato sauce 1 (4-ounce) can mushroom stems and pieces, drained 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 1/2 teaspoon garlic salt 8 ounces (2 cups) chedarella or cheddar cheese, shredded

Recipe Info Category: Skillet Rating: 3 Contributor: Hailee Chandler

Cook rotini according to package directions. Drain.

Meanwhile, combine green pepper, ground beef and onion in 10-inch skillet. Cook over medium heat, stirring occasionally, until ground beef is browned (5 to 8 minutes). Drain off fat.

Stir in cooked rotini and all remaining ingredients except cheese. Cover; cook over low heat, stirring occasionally, until heated through (8 to 10 minutes).

Stir in 1 cup cheese until melted (2 to 3 minutes). Sprinkle with remaining cheese.